Homemade Tortilla Chips with Guacamole and Charred Tomato Salsa
Making your own chips and dips allows you to keep things healthy and will really impress!
Prep Time:
Cook Time:
Total Time:
Ingredients:
| 12 | corn tortillas |
| 3 tablespoons | vegetable oil |
| 3 | large ripe avocados |
| 2 | limes, juiced |
| 1/2 | small red onion, finely diced |
| handful small cilantro, chopped | |
| 2 | green chilli, deseeded and finely chopped |
| 2 teaspoons | chipotle paste or 1/2 tsp chipotle tabasco |
| 6 | plum tomatoes, halved |
| 2 | green or jalapeno chilli |
| 8 | garlic cloves, unpeeled |
| 1/2 | red onion, finely diced |
| 2 tablespoons | cilantro, roughly chopped |
| 1 | lime, juiced |
| 1 tablespoon | chipotle paste or chipotle tabasco |
Directions:
To make the tortillas, heat oven to 400°. 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.
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, cilantro, chillies and chipotle paste. Stir through and set aside until needed.
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, cilantro, lime juice and chipotle paste. Season and pulse until chunky.
Source: bbcgoodfood.com
