Salsa 4 Ways - Mexican 3 Dips & Tortilla Chips
This recipe was created as part of my Michele's Keto Kitchen, Season 3, 1 Dish - 4 ways.
Just click on the recipes below, if you'd like to give them a go
Chicken & Parmesan
Salmon & Salsa on a Bed of Green Vegetables
For the whole recipe:
1771 Calories / 37.6g Carbs / 50.8g Protein / 150.3g Fat
Per portion (6 portions)
295 Calories / 6.3g Carbs / 8.5g Protein / 25g Fat
1 batch Salsa
120g Sour Cream
5g or approx 2 - 3 tsp Chives, chopped finely
3 - 4 Small avocados (Once skinned & stoned weight this is approx 250g)
40g Red peppers, chopped very finely
10ml Freshly squeezed lime juice
1/4 tsp Kashmiri Chilli
10g Red onion, chopped finely
1/2 tsp Salt
1/4 tsp Pepper, preferably freshly ground
1/2 tsp Garlic powder
Optional extra, which I love 1 tbsp Coriander, finely chopped
90g Lupin flour
1/2 tsp Baking Powder
1/4 - 1/2 tsp Salt
1/4 - 1/2 tsp Freshly ground pepper
1/2 tsp Garlic Powder
60g Olive oil
60g Warm water
Follow the link for the Salsa recipe
Preheat the oven to 190°C or Ninja Grill or Foodi to 180°C.
Add all dry ingredients to a bowl & mix.
Add oil & warm water & mix well
I used a tortilla press for this bit, which I highly recommend.
If not, roll into 4 equal balls and roll out between 2 pieces of greeseproof paper, until it's about 1 - 2mm thick.
Score into triangular shapes (as if you're cutting a pizza)
Cook on the greeseproof paper for about 12 - 15 minutes. Cooked until a little brown at the edges, but that's it!
Mash up all the avocado flesh in a bowl
Add all the other ingredients and mix well.
Sour Cream & Chives (the easy bit :-) )
Add all ingredients to bowl and mix :-)