Homemade Tortilla Chips with Charred-Chile Salsa
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Unrated
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Prep Time
20 mins
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Cook Time
20 mins
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Total Time
40 mins
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Servings
6 Servings
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Course
Appetizer
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Cuisine
International
Homemade Tortilla Chips with Charred-Chile Salsa
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A recipe for Homemade Tortilla Chips with Charred-Chile Salsa! Baked tortilla chips are paired with a salsa made of charred tomatoes, a red chile, and scallions.
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Ingredients
For the Salsa:
- 4 scallions
- 1 red chile pricked with a knife
- 20 cherry tomato or 8 big tomatoes
- cilantro small bunch; fresh
- olive oil
- lime juice of 1
- salt sea salt; freshly ground black pepper
- black pepper sea salt; freshly ground black pepper
For the Tortillas:
- 8 tortillas
- 8 wraps
- 8 flatbreads
- 8 chapatis
- olive oil
- 1 teaspoon smoked paprika
- salt 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.
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