Roasted Tomato Salsa with a Smashed Avocado and Chips
- 4 medium sized red tomatoes
- 1 dried morita pepper
- 1 dried arbol pepper
- 1 dried pasilla pepper
- 1 teaspoon pico di gallo ground chili pepper
- 1 tablespoon freshly chopped cilantro leaves
- 1 to 2 cloves garlic, chopped
- 1/2 key lime, juiced
- 1/4 white onion, diced
- 4 corn tortillas
- Vegetable or corn oil
- Ground cumin, to taste
- 1 lime, halved
- 1 ripe avocado
- 1/2 lime, juiced
Preheat grill over high heat.
Grill the tomatoes until charred. Remove from heat to a small bowl until cool enough to tough. Peel and reserve.
Add the dried peppers to a saute pan on the grill, and cook for 30 seconds to 1 minute on each side to bring out the aroma. Do not burn.
To a blender, add the tomatoes, all of the peppers, cilantro, garlic, lime, onion and salt, to taste. Blend until almost smooth.
Cut tortillas into triangles and brush with vegetable oil. Add to a perforated grill pan on the grill. Cook a couple of minutes on each side until they turn a light golden color and are crisp. Do not burn. Remove to a serving bowl and season with salt, cumin and a squeeze of lime.
Halve, pit, peel and slice the avocado. Add to a bowl, sprinkle with the lime juice and season with salt, to taste. Coarsely mash.
Serve chips in a large bowl tossed with salsa and avocado.
A viewer, who may not be a professional cook, provided this recipe. The Food Network Kitchens chefs have not tested this recipe and therefore, we cannot make representation as to the results.
Thank you! your flag was submitted.