Roasted Tomato Salsa with a Smashed Avocado and Chi

Name: Roasted Tomato Salsa with a Smashed Avocado and Chips
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 medium sized red tomatoes; 1 dried morita pepper; 1 dried arbol pepper; 1 dried pasilla pepper; 1 teaspoon pico di gallo ground chili pepper; 1 tablespoon freshly chopped cilantro leaves; 1 to 2 cloves garlic, chopped; 1/2 key lime, juiced; 1/4 white onion, diced; Salt; 4 corn tortillas; Vegetable or corn oil; Salt; Ground cumin, to taste; 1 lime, halved; 1 ripe avocado; 1/2 lime, juiced; Salt

Servings: persons

4 medium sized red tomatoes
1 dried morita pepper
1 dried arbol pepper
1 dried pasilla pepper
1 teaspoon pico di gallo ground chili pepper
1 tablespoon freshly chopped cilantro leaves
1 to 2 cloves garlic, chopped
1/2 key lime, juiced
1/4 white onion, diced
Salt
4 corn tortillas
Vegetable or corn oil
Salt
Ground cumin, to taste
1 lime, halved
1 ripe avocado
1/2 lime, juiced
Salt

1
Preheat grill over high heat.
2
Grill the tomatoes until charred.
3
Remove from heat to a small bowl until cool enough to tough.
4
Peel and reserve.
5
Add the dried peppers to a saute pan on the grill, and cook for 30 seconds to 1 minute on each side to bring out the aroma.
6
Do not burn.
7
To a blender, add the tomatoes, all of the peppers, cilantro, garlic, lime, onion and salt, to taste.
8
Blend until almost smooth.
9
Cut tortillas into triangles and brush with vegetable oil.
10
Add to a perforated grill pan on the grill.
11
Cook a couple of minutes on each side until they turn a light golden color and are crisp.
12
Do not burn.
13
Remove to a serving bowl and season with salt, cumin and a squeeze of lime.
14
Halve, pit, peel and slice the avocado.
15
Add to a bowl, sprinkle with the lime juice and season with salt, to taste.
16
Coarsely mash.
17
Serve chips in a large bowl tossed with salsa and avocado.
18
A viewer, who may not be a professional cook, provided this recipe.
19
The Food Network Kitchens chefs have not tested this recipe and therefore, we cannot make representation as to the results.

180

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: 4 medium sized red tomatoes, 1 dried morita pepper, 1 dried arbol pepper, 1 dried pasilla pepper, and more.

Yes, Roasted Tomato Salsa with a Smashed Avocado and Chips falls under the Snacks & Appetizers category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Roasted Tomato Salsa with a Smashed Avocado and Chips

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions