Preparation and Cooking Time: 45 min. Serves 4
1 Jar Tomato Puree Double Concentrated 312 grams
2 Big Cloves Garlic Finely Grated or 4 Small
2 tbsp Ginger Paste
2 tsp Taco Seasoning
1 tsp Red Chilli Powder
¾ tsp Black Pepper Powder
Salt to taste
2 tbsp Extra Virgin Olive Oil
1 Pack of Lightly Salted Tortilla Chips
1 Green Bell Pepper Finely Chopped
1 Red Onion Finely Chopped
1 cup Can Sweet Corn
4-5 Spring Onion Finely Chopped
225 grams Hot Salsa or Pico De Gallo
1 cup Spicy Guacamole
Heat the oil in a pan with the garlic on medium-low heat so as not to burn the garlic; once it starts to sizzle, add the ginger paste, taco seasoning and tomato puree.
Take the tomato puree jar bottle, fill it with water twice and add it to the pan to make the sauce; add the chilli powder, black pepper and salt.
Bring it to a boil, then reduce the heat and simmer for 8-10 minutes until the sauce has thickened slightly. Keep it warm.
To prepare the bhel, crush some tortilla chips in a bowl, and spoon ½ cup of the tomato sauce.
Sprinkle bell pepper, red onions, sweet corn and spring onions, and add some salsa and guacamole.
Grate some cheese on top, sprinkle some crushed tortilla, top it up with a spoon of tomato sauce and enjoy warm.