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
- 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.
Recipe courtesy ChrisAnn Brunsmann