Homemade tortilla chips with guacamole & charred tomato salsa

• corn tortillas↗12
• vegetable oil↗3 tbsp tbsp
• large ripe avocados↗3
• juice 2 limes
• ½ small red onion

  finely diced

• small handful coriander

  chopped

• green chillies↗2

  deseeded and finely chopped

• chipotle paste↗2 tsp tsp

  or ½ tsp Chipotle Tabasco

• plum tomatoes↗6

  halved

• green or jalapeno chillies2
• garlic cloves↗8

  unpeeled

• ½ red onion

  finely diced

• coriander2 tbsp tbsp

  roughly chopped

• juice 1 lime
• chipotle paste↗1 tbsp tbsp

  or Chipotle Tabasco

Step-by-step instructions

1. 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.

2. 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.

3. 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.