Homemade Tortilla Chips With Guacamole Charred Tomato Salsa Recipes

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HOMEMADE TORTILLA CHIPS WITH GUACAMOLE & CHARRED TOMATO SALSA



Homemade tortilla chips with guacamole & charred tomato salsa image

Making your own chips and dips allows you to keep things healthy and will really impress

Provided by John Torode

Categories     Dinner, Side dish

Time 55m

Number Of Ingredients 15

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

Steps:

  • 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.

Nutrition Facts : Calories 766 calories, Fat 38 grams fat, SaturatedFat 10 grams saturated fat, Carbohydrate 74 grams carbohydrates, Sugar 10 grams sugar, Fiber 10 grams fiber, Protein 15 grams protein, Sodium 0.9 milligram of sodium

SALSA GUACAMOLE



Salsa Guacamole image

Lauren Heyn of Oak Creek, Wisconsin notes, "I've never tasted better guacamole than this. If there's time, I make homemade tortilla chips by frying 1-inch strips of flour tortillas in oil and salting them."

Provided by Taste of Home

Categories     Appetizers

Time 10m

Yield 4 cups.

Number Of Ingredients 7

6 small ripe avocados, halved, pitted and peeled
1/4 cup lemon juice
1 cup salsa
2 green onions, finely chopped
1/4 teaspoon salt or salt-free seasoning blend
1/4 teaspoon garlic powder
Tortilla chips

Steps:

  • In a bowl, mash avocados with lemon juice. Stir in the salsa, onions, salt and garlic powder. Serve immediately with tortilla chips.

Nutrition Facts : Calories 10 calories, Fat 1g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 55mg sodium, Carbohydrate 1g carbohydrate (0 sugars, Fiber 0 fiber), Protein 0 protein.

HOMEMADE SALSA AND TORTILLA CHIPS



Homemade Salsa and Tortilla Chips image

Provided by Patrick and Gina Neely : Food Network

Categories     appetizer

Time 20m

Yield 4 to 6 servings

Number Of Ingredients 11

1 pound tomatoes, diced
1 red onion, finely diced
1 jalapeno, finely diced and seeded
1 clove garlic, smashed
1 lime, juiced
3 tablespoons freshly chopped cilantro leaves
Salt and freshly ground black pepper
Peanut oil, for frying
2 teaspoons kosher salt
1/2 teaspoon chipotle chili powder
8 to 12 corn tortillas

Steps:

  • Add all salsa ingredients to a bowl and toss.
  • For the chips:
  • Preheat peanut oil in a deep-fryer to 350 degrees F.
  • Mix the salt and chipotle powder together in a small bowl.
  • Arrange the corn tortillas in a stack and cut into 6 equal wedges. Drop into the oil, in batches, and fry until crisp and golden. Remove from the fryer to a paper towel lined sheet tray. Sprinkle the chips immediately with the seasoned salt and serve with the salsa.

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