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Homemade tortilla chips with guacamole & charred tomato salsa

Ingredients

  1. Step 1 12 corn tortillas
  2. Step 2 3 tbsp vegetable oil
  3. Step 3 3 large ripe avocados
  4. Step 4 juice 2 limes
  5. Step 5 ½ small red onion , finely diced
  6. Step 6 small handful coriander , chopped
  7. Step 7 2 green chillies , deseeded and finely chopped
  8. Step 8 2 tsp chipotle paste or ½ tsp Chipotle Tabasco
  9. Step 9 6 plum tomatoes , halved
  10. Step 10 2 green or jalapeno chillies
  11. Step 11 8 garlic cloves , unpeeled
  12. Step 12 ½ red onion , finely diced
  13. Step 13 2 tbsp coriander , roughly chopped
  14. Step 14 juice 1 lime
  15. Step 15 1 tbsp chipotle paste or Chipotle Tabasco
Homemade tortilla chips with guacamole & charred tomato salsa
Calories: 766 Carbohydrate: 74 g Protein: 15 g Fat: 38 g
Cook time: 55 minutes Prep time: 25 minutes Total time: 80 minutes Servings: 4

TAGS

Dinner Side Dish Mexican Josh Eagleton 3 of 5-a-day 5-a-day Avocado Avocado BBQ Chipotle paste Chips and dip Crisp Dinner party Fibre Five a day Good for you Homemade dorito Jalapeno chilli Jalapeno chilly John Torode MasterChef Picnic summer Tex-mex tortilla tortilla Vitamin c

Directions

  1. Step 1 To make the tortillas, heat oven to 200C/180C fan/gas 6. Brush both sides of the tortillas with the oil, then cut into triangles with scissors. Arrange in a single layer on 1 or 2 baking sheets and bake for 7-8 mins. Remove, sprinkle with salt and set aside.
  2. Step 2 To make the guacamole, halve and stone the avocados, then spoon the flesh into a bowl. Pour over the lime juice and a sprinkle of salt, then crush with a potato masher until puréed but still chunky. Add onion, coriander, chillies and chipotle paste. Stir through and set aside until needed.
  3. Step 3 For the salsa, place the tomatoes, cut-side up, in a shallow baking tray. Season, and place under the grill until blackened, about 15 mins. Meanwhile, in a dry non-stick frying pan, blacken the chillies and garlic. Keep turning to darken on all sides, about 10 mins. When done, peel the garlic and place in a food processor. Place the chillies in a plastic bag to steam for a few mins, then peel, deseed and stem. Add the flesh to the food processor along with the tomatoes, onion, coriander, lime juice and chipotle paste. Season and pulse until chunky.