Homemade tortilla chips with guacamole & charred tomato salsa

Ingredients

• 12  corn tortillas 
• 3 tbsp vegetable oil 
• 3 large avocado ripe
• 2  juice of lime 
• 0.5 small onion diced red finely
• 1 small handful cilantro leaves chopped
• 2  to 2 chilies slit green deseeded finely chopped
• 2 tsp chipotle paste 
• 6  plum tomatoes halved
• 2  jalapeno green
• 8  garlic clove unpeeled
• 0.5  onion diced red finely
• 2 tbsp cilantro leaves roughly chopped
• 1  juice of lime 
• 1 tbsp chipotle paste 

Equipment

• food processor
• bowl
• baking sheet
• oven
• baking pan
• potato masher
• grill
• ziploc bags
• kitchen scissors

Directions

1. To make the tortillas, heat oven to 200C/180C fan/gas
2. 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.
3. Remove, sprinkle with salt and set aside.
4. To make the guacamole, halve and stone the avocados, then spoon the flesh into a bowl.
5. Pour over the lime juice and a sprinkle of salt, then crush with a potato masher until pured but still chunky.
6. Add onion, coriander, chillies and chipotle paste. Stir through and set aside until needed.
7. 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.
8. Place the chillies in a plastic bag to steam for a few mins, then peel, deseed and stem.
9. Add the flesh to the food processor along with the tomatoes, onion, coriander, lime juice and chipotle paste. Season and pulse until chunky.