Name: Homemade tortilla chips with guacamole & charred tomato salsa
Prep time: 25 min
Cook time: 30 min
Total time: 55 min
Yield: 4
Cuisine: Mexican
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

For the tortilla chips

12 corn tortillas
3 tbsp vegetable oil

For the guacamole

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

For the charred tomato salsa

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

Method

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.
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.
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.