Mexican red rice
Stir fresh tomato salsa into your cooked basmati to create John Torode's fresh South American side
Homemade tortilla chips with guacamole & charred tomato salsa
Serves 4
Easy
Prep:
Cook:
Learn how to make these easy homemade tortilla chips with delicious dips for your next party. Make a batch of crunchy bites, creamy guacamole and smoky salsa
Skip to ingredients
For the tortilla chips
- 12 corn tortillas
- 3 tbsp vegetable oil
For the guacamole
- 3 large ripe avocados
- juice 2 limes
- ½ small red onionfinely diced
- small handful corianderchopped
- 2 green chilliesdeseeded and finely chopped
- 2 tsp chipotle pasteor ½ tsp Chipotle Tabasco
For the charred tomato salsa
- 6 plum tomatoeshalved
- 2 green or jalapeno chillies
- 8 garlic clovesunpeeled
- ½ red onionfinely diced
- 2 tbsp corianderroughly chopped
- juice 1 lime
- 1 tbsp chipotle pasteor Chipotle Tabasco
Nutrition: per serving
- kcal766
- fat38g
- saturates10g
- carbs74g
- sugars10g
- fibre10g
- protein15g
- salt0.9glow
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.
