Homemade tortilla chips with guacamole & charred tomato salsa

Dinner with 15 ingredients.

Servings: 4

Total time: 55 minutes

Ingredients

• 3 large ripe avocados
• small handful coriander chopped
• 12 corn tortillas
• 2 green or jalapeno chillies
• 0.5 small red onion finely diced
• 8 garlic cloves unpeeled
• juice 1 lime
• 2 teaspoon chipotle paste or 1/2 tsp Chipotle Tabasco
• juice 2 limes
• 1 tablespoon chipotle paste or Chipotle Tabasco
• 0.5 red onion finely diced
• 2 tablespoon coriander roughly chopped
• 6 plum tomatoes halved
• 2 green chillies deseeded and finely chopped
• 3 tablespoon vegetable oil

Method

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. 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. 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.