Monday, February 4, 2013
Fresh Avocado Salsa with Baked Jalapeno Tortilla Chips
1-2 avocados, pitted and diced
1 tomato, diced
1-14.5 ounce can of diced tomatoes with garlic and peppers
2 tbsp fire roasted chilies, optional (you can also use jalapenos if you want more heat)
2 cloves garlic, finely chopped
handful of cilantro, finely chopped
1/2 tsp sugar
salt & pepper to taste
juice of 1/2 a lime
4 large jalapeno flour tortillas*
green onions, thinly sliced
In a medium sized bowl, combine diced avocado, tomato, canned tomatoes, roasted chilies (optional), garlic, cilantro, lime juice, sugar, and salt & pepper. Adjust salt and sugar for taste. If you prefer a more smooth salsa, use a fork and smash down the avocado to desired consistency. Place in an airtight container and refrigerate.
Spray baking sheet liberally with cooking spray. Set aside. Spray each tortilla with cooking spray. Sprinkle lightly with salt. Stack tortillas and cut in half, in quarters, in eighths. Spread in a single layer on cookie sheet. Bake or broil 5 minutes at 350 degrees or until golden brown and crispy. Serve with avocado salsa, sour cream and green onions.
* You can also use corn tortillas.
**You can also fry the chips if you prefer a chip more like the ones served in the restaurant. You will not need to spray the tortillas or salt them ahead of time. Just stack them and cut them. You can use a knife or kitchen scissors. Place on a plate once they are cut.
Directions for frying chips in oil:
In a heavy frying pan, heat oil 1" of corn oil on medium high. Check oil after a few minutes by placing one triangle to fry. Have a baking sheet lined with paper towels ready as well as a strainer to fish out the chips. They cook quickly, so keep a watchful eye on them! You can add 8-10 triangles at a time. Once you remove them from the oil you can lightly sprinkle them with salt.