Fresh Salsa de Mesa and Chunky Guacamole
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6
Ripe Red Plum Tomatoes
1/2
Small White Onion
2
Jalapeño Peppers
1/2
Lime Juiced
6
Ripe Red Plum Tomatoes
1/2
Small White Onion
2
Jalapeño Peppers
1/2
Lime Juiced
Pinch Of Mexican Oregano
1/4 Cup
Chopped Fresh Cilantro
To taste
Salt And Pepper
3
Ripe Avocado Cubed
1
Juice Of Lime
1
Jalapeño Pepper, Seeds Removed And Minced
1/4
Small Red Onion Minced
1
Clove Garlic Grated On Micro plane
1
Red Plum Tomato, Flesh Only, Diced
1/3 cup
Chopped Cilantro
10
Corn Tortillas
Canola Oil
3
Garlic Cloves Sliced
Add tomatoes, jalapeños, onion and cover ingredients with water in pot.
1
Put on fire for 20 minutes.
2
Take mixture, strain and put into blender.
3
Add garlic, cilantro and squeeze half a lime into blender.
4
Add Mexican oregano, salt and pepper to taste. Blend mixture.
5
Pour salsa into bowl.
6
Cut the avocado
7
Make criss crossed pattern and scoop out avocado into bowl.
8
Squeeze 1 lime into bowl, add jalapeño, and red onion.
9
Add tomato, microplaned garlic, salt and pepper to taste and 1/3 cup chopped cilantro.
10
Squeeze gently till you get the consistency you like.
11
Put guacamole into dish.
12
Take piece of plastic and put over guacamole. Push onto mix and make sure all air is let out.
13
Preheat oven to 400 degrees
14
Brush pans with canola oil.
15
Brush tortillas with canola oil. Cut into sixes.
16
Put into oven for 10 minutes. (will be taken out and flipped for another 10)
17
Take chips out and flip them. Leave for another 10 minutes.
18
Take chips out of oven.
19