Chips & Salsa Flight Recipe

Prep and roast

Preheat broiler to high. Halve 6 medium plum tomatoes, 1 small white onion (quartered), and 2 jalapeños. Toss on a rimmed sheet with 1 tablespoon olive oil and 1/2 teaspoon kosher salt. Broil 6–8 inches from heat until charred and blistered, about 6–8 minutes, turning once halfway.

Let cool slightly. Transfer roasted vegetables to a blender with 1 clove garlic, 1/4 teaspoon black pepper and 1/2 teaspoon salt. Blend to a slightly chunky consistency, pulse to keep texture. Adjust seasoning. Yield: about 2 cups.

Cook tomatillos

Remove husks from 10–12 medium tomatillos, rinse, and quarter. Place on a hot dry skillet over medium-high heat and char (or broil) until blackened in spots, about 6–8 minutes.

In a blender combine charred tomatillos, 1 small jalapeño (stemmed), 1/2 cup chopped white onion, 1/2 cup cilantro leaves, 1 clove garlic, 1 tablespoon lime juice, 1/2 teaspoon salt and 1/4 teaspoon black pepper. Blend until smooth but still bright and slightly chunky. Yield: about 2 cups.

Rehydrate and blend

Toast 10–12 dried chile de árbol in a dry skillet 30–60 seconds until aromatic, careful not to burn. Remove seeds for milder heat if desired. Soak toasted chiles in 1 cup hot water for 15 minutes until softened.

Blend softened chiles with 1 small roasted tomato (from the roasted red batch or roast another), 1 clove garlic, 1 tablespoon vinegar, 1/2 teaspoon salt and 1/4 cup of the soaking liquid until smooth. Taste and adjust salt. Strain if desired for silky texture. Yield: about 1 cup.

Prep fruit and aromatics

Peel and dice 1 large ripe mango (about 1 1/4 cups diced). Mince 1/2 small red onion, 1/2 jalapeño (seeded for less heat) and 1 clove garlic. Finely chop 2 tablespoons cilantro.

In a bowl combine mango, minced onion, jalapeño, cilantro, 1 tablespoon lime juice, 1 tablespoon olive oil, 1/4 teaspoon salt and 1/8 teaspoon black pepper. For heat, finely mince 1/2 small habanero (use gloves) and mix in a little at a time until desired heat is reached. Let sit 10 minutes for flavors to meld. Yield: about 1 cup.

Make queso

In a medium saucepan melt 1 tablespoon butter over medium heat. Add 1 tablespoon flour and cook 1 minute to make a roux. Slowly whisk in 1 cup whole milk until smooth. Add 8 ounces shredded white melting cheese (Monterey Jack or White American) gradually, stirring until melted and smooth. Stir in 1/4 teaspoon salt and 1/8 teaspoon black pepper. If too thick, thin with up to 2 tablespoons milk. Keep warm. Yield: about 2 cups.

Mash and season

In a bowl, mash 3 ripe avocados to a chunky consistency. Mix in 1/2 cup finely chopped tomato (or 1/2 cup pico de gallo if available), 1/4 cup finely chopped white onion, 1 tablespoon chopped cilantro, 1 tablespoon lime juice, 1/2 teaspoon kosher salt and 1/4 teaspoon black pepper. Adjust lime and salt to taste. Yield: about 2 cups.

Combine raw ingredients

Finely dice 2 medium tomatoes (about 1 1/2 cups), 1/2 cup white onion, 1 jalapeño (seeded if desired) and 1/4 cup cilantro. Toss with 1 tablespoon lime juice, 1/2 teaspoon salt and 1/8 teaspoon black pepper. Let rest 10 minutes then drain any excess liquid before serving. Yield: about 1 1/2 cups.

Blend avocado ranch

In a blender combine 1 ripe avocado, 1/2 cup buttermilk, 1/2 cup mayonnaise, 1 tablespoon chopped chives, 1 tablespoon chopped cilantro, 1 teaspoon lemon or lime juice, 1/2 teaspoon garlic powder, 1/2 teaspoon onion powder and 1/2 teaspoon salt. Blend until smooth. Thin with water or more buttermilk to reach desired drizzling consistency. Chill 10 minutes. Yield: about 1 1/2 cups.

Select two salsas (each about 1–2 cups depending on choice) and two add-ons. Place each salsa and add-on in separate small serving bowls (4–6 oz bowls for salsas, 6–8 oz for queso/guac).

Arrange bowls on a large wooden board or platter with 12 oz tortilla chips piled alongside. Garnish salsas and add-ons with a sprinkle of cilantro and a lime wedge each. Serve immediately so chips remain crisp.

Suggested pairings: roasted red + white queso; verde + guacamole; mango habanero + avocado ranch; chile de árbol + pico de gallo.