Totchos (Tater Tot Nachos) with Cheese Sauce, Charred Tomato Salsa, Chorizo, and Pickled Jalapeños

Ingredients

• 4 ounces chorizo diced spanish finely
• 2 cups cilantro leaves fresh divided fine
• 4 cloves garlic 
• 1  jalapeno split
• 6 servings pepper black freshly ground
• 1 tablespoon juice of lime 
• 2 quarts vegetable oil; peanut oil preferred 
• 1 small onion diced red finely
• 4  spring onion thinly sliced
• 28 ounce potato tots mini
• 6 medium tomatoes divided
• 1 small onion split white yellow peeled

Equipment

• food processor
• bowl
• frying pan
• baking sheet
• paper towels
• oven
• sieve
• blender
• aluminum foil
• broiler
• wok
• dutch oven
• broiler pan
• deep fryer

Directions

1. Preheat broiler to high. Finely dice 1 tomato and toss with a pinch of salt and pepper.
2. Place in a fine mesh strainer set over to a bowl to drain. Set aside while you prepare the salsa.
3. Split remaining tomatoes in half and place on a foil-lined broiler pan or rimmed baking sheet.
4. Add garlic, onion, and jalapeño. Broil until completely tender and well blackened on top side, about 25 minutes.
5. Transfer all vegetables to a blender or food processor and add 1 1/2 cups of fresh cilantro and lime juice. Blend until smooth. Season to taste with salt and pepper and allow to cool. Set aside.
6. Place chorizo in a small skillet and place over medium heat. Cook, stirring occasionally, until browned and crisp, about 4 minutes.
7. Transfer to a paper towel-lined plate to drain.
8. Heat peanut oil in a deep fryer, wok, or Dutch oven and cook Tater Tots according to package directions, working in batches and keeping them warm in a 200°F oven if necessary. Season to taste with salt.
9. Place half of Tater Tots on a large serving platter and top with half of salsa, cheese sauce, chorizo, drained tomatoes, red onions, scallions, and remaining cilantro. Top with remaining tots and remaining toppings.
10. Serve immediately