Name: Homemade tortilla chips with guacamole & charred tomato salsa
Prep time: 25 min
Cook time: 25 min
Yield: 4
Ingredients: 12 corn tortillas -; 3 tbsp vegetable oil -; 3 large ripe avocados -; juice 2 limes -; ½ small red onion , finely diced -; small handful coriander , chopped -; 2 green chillies , deseeded and finely chopped -; 2 tsp chipotle paste or ½ tsp Chipotle Tabasco -; 6 plum tomatoes , halved -; 2 green or jalapeno chillies -; 8 garlic cloves , unpeeled -; ½ red onion , finely diced -; 2 tbsp coriander , roughly chopped -; juice 1 lime -; 1 tbsp chipotle paste or Chipotle Tabasco -

Homemade tortilla chips with guacamole & charred tomato salsa

Recipe information

Cooking:

25 min.

Servings per container:

Source:

More details

Ingredients for - Homemade tortilla chips with guacamole & charred tomato salsa

1. 12 corn tortillas -

2. 3 tbsp vegetable oil -

3. 3 large ripe avocados -

4. juice 2 limes -

5. ½ small red onion , finely diced -

6. small handful coriander , chopped -

7. 2 green chillies , deseeded and finely chopped -

8. 2 tsp chipotle paste or ½ tsp Chipotle Tabasco -

9. 6 plum tomatoes , halved -

10. 2 green or jalapeno chillies -

11. 8 garlic cloves , unpeeled -

12. ½ red onion , finely diced -

13. 2 tbsp coriander , roughly chopped -

14. juice 1 lime -

15. 1 tbsp chipotle paste or Chipotle Tabasco -

How to cook deliciously - Homemade tortilla chips with guacamole & charred tomato salsa

1. Stage

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. Stage

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. Stage

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.