Nachos with Salsa and Guacamole

• 4 ripe plum tomatoes
• 1/2 small red onion
• 1 jalapeno chile
• 1 (8-ounce) can tomato sauce
• 2 tablespoons chopped cilantro
• 1 tablespoon lime juice
• 1 small clove garlic
• 1/2 teaspoon salt
• 1/2 jalapeno chile
• 1 tomato
• 1/4 small red onion
• 2 avocados
• 1 1/2 tablespoons lime juice
• 12 ounces tortilla chips
• 1 can black beans
• 2 cups shredded Cheddar
• 1/2 cup sour cream

1. To prepare the salsa: Cut the tomatoes in half and remove the seeds.
2. Dice the tomatoes into 1/4-inch pieces and place them in a bowl.
3. Dice the onion into 1/4-inch pieces and place them in the bowl.
4. Cut the jalapeno in half and remove the seeds.
5. Finely dice the jalapeno and add it to the bowl.
6. Add the tomato sauce, cilantro, and lime juice to the bowl and stir until combined.
7. Cover the bowl with plastic wrap and place it in the refrigerator until you are ready to serve the salsa.
8. To prepare the guacamole: Smash the garlic clove by placing it on a cutting board, laying the blade of a large knife flat on top of the garlic, and pressing the knife with the heel of your hand.
9. Remove the papery skin and finely chop the garlic.
10. Place the garlic in a medium bowl and add the salt.
11. Using the back of a spoon, mash the garlic and salt together to form a paste.
12. Cut the jalapeno in half and remove the seeds.
13. Finely chop half of the jalapeno and place it in the bowl with the garlic.
14. Cut the tomato in quarters and remove the seeds.
15. Finely chop the tomato and add to the bowl.
16. Finely chop the onion and place it in the bowl.
17. Cut the avocados in half and scoop the flesh into the bowl, discarding the pit.
18. Add the lime juice to the bowl and stir well.
19. Smash the avocado with the back of the spoon, until the mixture is fairly smooth.
20. Place the guacamole in a serving bowl and immediately lay a piece of plastic wrap on the surface.
21. (The avocado will turn a nasty brown color if exposed to the air for too long.)
22. Put the guacamole in the refrigerator until you are ready to serve it.
23. To prepare the nachos: Preheat the oven to 375F.
24. Spread about one-third of the chips on a large ovenproof serving platter.
25. Drain the black beans, spoon some of them over the chips and sprinkle with some of the cheese.
26. Repeat the process, forming 3 layers of chips, beans, and cheese.
27. Bake for 5 minutes, or until the cheese is melted.
28. Spoon the sour cream into the center of the nachos and serve with the salsa and guacamole on the side.
29. We call for plum tomatoes in most of our recipes because they seem to be the most consistent in size, flavor, and texture from season to season.
30. But that doesnt mean you cant use other types of tomatoes.
31. In fact, during the summer when tomatoes are in season, wed probably use another type, but during the rest of the year when they are out of season and most of them are pale and mealy, plum tomatoes are your best bet.

tomatoes, red onion, jalapeno chile, tomato sauce, cilantro, lime juice, clove garlic, salt, jalapeno chile, tomato, red onion, avocados, lime juice, tortilla chips, black beans, cheddar, sour cream

Taken from www.epicurious.com/recipes/food/views/nachos-with-salsa-and-guacamole-380032 (may not work)