Stone Baked Tortilla Chips With Avocado Cranberry Salsa Food

CRANBERRY-AVOCADO SALSA

Cranberry-Avocado Salsa image

This is a delicious holiday salsa to serve with pita crisps.

Provided by Martha Stewart

Time 20m

Number Of Ingredients 9

Ingredients

1 tablespoon fresh lime juice
2 tablespoons honey
1 minced jalapeno
1/4 cup red onion, chopped
2 ripe avocados, cut into 1/4-inch pieces
3/4 cup halved cranberries
2 tablespoons fresh cilantro, chopped
Coarse salt and ground pepper
Pita crisps or tortilla chips

Steps:

In a large bowl, whisk together 1 tablespoon fresh lime juice, 2 tablespoons honey, 1 minced jalapeno (seeds removed for less heat, if desired), and 1/4 cup chopped red onion.
Add 2 ripe avocados, cut into 1/4-inch pieces, 3/4 cup halved cranberries, drained well on paper towels, and 2 tablespoons chopped fresh cilantro. Season with coarse salt and ground pepper; toss gently to combine. Serve with Pita Crisps or tortilla chips, as desired.

HOMEMADE TORTILLA CHIPS WITH GUACAMOLE & CHARRED TOMATO SALSA

Homemade tortilla chips with guacamole & charred tomato salsa image

Making your own chips and dips allows you to keep things healthy and will really impress

Provided by John Torode

Categories Dinner, Side dish

Time 55m

Number Of Ingredients 15

Ingredients

12 corn tortillas
3 tbsp vegetable oil
3 large ripe avocados
juice 2 limes
½ small red onion , finely diced
small handful coriander , chopped
2 green chillies , deseeded and finely chopped
2 tsp chipotle paste or ½ tsp Chipotle Tabasco
6 plum tomatoes , halved
2 green or jalapeno chillies
8 garlic cloves , unpeeled
½ red onion , finely diced
2 tbsp coriander , roughly chopped
juice 1 lime
1 tbsp chipotle paste or Chipotle Tabasco

Steps:

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.
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.
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.

Nutrition Facts : Calories 766 calories, Fat 38 grams fat, SaturatedFat 10 grams saturated fat, Carbohydrate 74 grams carbohydrates, Sugar 10 grams sugar, Fiber 10 grams fiber, Protein 15 grams protein, Sodium 0.9 milligram of sodium

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