Roasted Tomato Salsa with a Smashed Avocado and Chips

Total Time:
35 min
25 min
10 min

6 to 8 servings

  • 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
  • Salt
  • Chips:
  • 4 corn tortillas
  • Vegetable or corn oil
  • Salt
  • Ground cumin, to taste
  • 1 lime, halved
  • 1 ripe avocado
  • 1/2 lime, juiced
  • Salt
Smashed Avocado:
  • 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.

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