Seamore’s Seaweed Chips
For the sweet pea dip
200 g frozen peas
¼ jalapeño or more for a spicier version
Bunch of chives
3 tbsp lime juice
4 tbsp olive oil
For the fresh tomato salsa
200 g cherry tomatoes
½ clove of garlic
1 tbsp lime juice
2 tbsp of olive oil
Sweet pea dip
Cook the peas for about 2 minutes or until hot. In the meantime, you can finely chop the chives and jalapeño. Once the peas are cooked, you can drain them. Puree the peas with the chives, jalapeño, salt, pepper, lime juice & olive oil.
For the salsa you can choose whether to use the blender or chop all the ingredients. I personally like to use a fine grater to crush the garlic. Season the salsa by adding some salt, pepper, lime juice & olive oil.
Serve the nachos with the two dips and enjoy!💚
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