A recipe for Homemade Tortilla Chips with Charred-Chile Salsa from the cookbook, A Modern Way to Eat, by Anna Jones.
Course Appetizer
Cuisine N/A
Keyword chips, salsa, tomato, tortilla
Prep Time 20 minutesminutes
Cook Time 20 minutesminutes
0 minutesminutes
Total Time 40 minutesminutes
Servings 6Servings
Ingredients
For the Salsa:
4scallions
1red chilepricked with a knife
20cherry tomatoesor 8 big tomatoes
Small bunch fresh cilantro
Olive oil
Juice of 1 lime
Sea salt and freshly ground black pepper
For the Tortillas:
8tortillas, wraps, flatbreads, or chapatis
Olive oil
1teaspoonsmoked paprika
Sea salt
Instructions
To make the Salsa:
Preheat the oven to 400˚F/200˚C.
Place a griddle pan over very hot heat. Once it's smoking hot, put the scallions, chile, and tomatoes on the griddle and let char on each side. Remove the scallions once they are black, then the chile, and finally the tomatoes. This will take 5 minutes or so. Transfer to a bowl to cool.
Once cool enough to handle, transfer to a cutting board. Use a big knife to chop everything together until you have a chunky salsa consistency, discarding the green top of the chile as you go. When the salsa is nearly there, add the cilantro and chop it into the mixture.
Put the mixture into a bowl with a good glug of olive oil, the lime juice, and a good pinch of salt and pepper. Taste, balancing the flavors with more lime, salt, or oil if needed.
To make the Tortilla Chips:
Cut each tortilla, wrap, flatbread, or chapati into 8 triangles and spread out on a couple of baking trays. You don't want them to be too crowded or they won't crisp up.
Drizzle them with oil and sprinkle over the smoked paprika and a good pinch of sea salt.
Bake for 10 minutes, until crisped and delicious. Serve piled high in bowls with the salsa.