National Tortilla Chip Day 24th February

Homemade tortilla chips with guacamole & charred tomato salsa

Ingredients

For the tortilla chips

12 corn tortilla

3 tbsp vegetable oil

For the guacamole

3 large ripe avocado

juice 2 limes

½ small red onion, finely diced

small handful coriander, chopped

2 green chilli, deseeded and finely chopped

2 tsp chipotle paste or ½ tsp Chipotle Tabasco

For the charred tomato salsa

6 plum tomato, halved

2 green or jalapeno chilli

8 garlic clove, unpeeled

½ red onion, finely diced

2 tbsp coriander, roughly chopped

juice 1 lime

1 tbsp chipotle paste or Chipotle Tabasco

Method

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.

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.

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.