2Add chopped green tomatoes, shallots, and garlic to a blender.
3Add coriander to the blender.
4Roast shallots and garlic in the oven.
5Add roasted shallots and garlic, along with olive oil, to the blender with the other ingredients.
6Blend the ingredients until smooth to create the green tomato salsa.
7Squeeze lime juice onto chopped basil or spring onion.
8Add the lime-infused basil/spring onion to a blender with chopped shallots and garlic.
9Pressure cook black beans.
10Add cooked black beans to the blender.
11Add canned chipotle and salt to the blender.
12Blend the ingredients to make the black bean dip.
13Add sour cream to a small container.
14Grate cheddar cheese.
15Add grated cheddar cheese to the sour cream.
16Blend the sour cream and cheddar cheese to create the cheddar sour cream dip.
17Cut an avocado in half and scoop out the flesh into a bowl.
18Add chopped red onion, chopped cilantro, and olive oil to the avocado.
19Mash the ingredients together to make guacamole.
20Chop mango and add it to a bowl with other chopped vegetables (likely for mango salsa).
21Mix the ingredients for the mango salsa.
22Roast tomatoes in the oven.
23Add roasted tomatoes, chopped red onion, chopped jalapenos, olive oil, and pumpkin seeds to a blender.
24Squeeze lime juice into the blender.
25Blend the ingredients to make the pumpkin seed dip.
26Roll out a sheet of yellow pasta dough.
27Cut the pasta dough into long strips.
28Cut the strips into triangles to form chips.
29Fry the triangular dough pieces in hot oil until golden and crispy.
30Arrange the prepared dips (green tomato salsa, black bean dip, pumpkin seed dip, mango salsa, guacamole, and cheddar sour cream dip) on a serving tray.
31Place a bowl of fried chips in the center of the serving tray.