Nachos with grilled tomato and pepper sauce

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  • Large ripe tomatoes (cut in half and seedless): 4
  • Red onion (finely chopped): 1/2
  • Garlic (peeled and chopped finely): 2
  • Malaguetas red: 2
  • Chopped coriander: 25 g
  • Olive oil: 2 Tbsp
  • Lemon (juice): 1 Tablespoon
  • Large red bell pepper: 1
  • Salt: taste.
  • Black pepper ground: to taste.
  • Nachos: 300 g


Set the oven Breathe in to the manual mode or a conventional oven for the 225ºC. Place the tomatoes in the oven tray, sprinkle half of the olive oil over the top and sprinkle with salt and pepper. On the same board, put all the peppers and malaguetas. Take bake in the oven. Tomatoes, peppers and chillies have different cooking times.

First, as the skin of the malagueta has browned, remove it and cut into long strips. Remove the seeds and separate the pulp from the skin. For now, put the pulp in a bowl. When the tomato start earning color, remove it from the oven. Turn the pepper, to which all sides to gain color, remove it from the oven and place it in a plastic bag for 2 minutes, so that it is easier to remove the skin. Remove the peppers from the bag and remove the skin, cut in half and remove the seeds.

Cut it in the shape of cubes 1x1 cm and add the malaguetas. Cut the tomatoes in the same format and add to the contents of the cup. Add the remaining ingredients and store in the fridge for an hour before serving, so that the sauce to solidify.

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