Chips, Roasted Tomato Salsa & Guacamole Recipe

Preheat oven to 375°F (190°C). Stack tortillas and cut each into 6 wedges (like pizza slices) to make ~72 chips.

Toss tortilla wedges with 3 tbs neutral oil in a large bowl until evenly coated.

Spread wedges in a single layer on 2 rimmed baking sheets. Sprinkle evenly with 1 tsp fine sea salt.

Bake 10–14 minutes, rotating sheets front-to-back and top-to-bottom halfway through, until edges are crisp and golden. Remove and let cool on racks (chips will crisp further).

Heat broiler to high (or preheat a hot cast-iron skillet). Arrange tomatoes, jalapeño, serrano, and whole garlic cloves on a rimmed sheet pan (or skillet).

Broil 8–12 minutes, turning once, until skins are blistered and blackened in spots and tomatoes are soft. Remove and let cool slightly. If using a skillet, char on each side until blistered.

Peel garlic cloves. Optionally peel tomatoes (skins can be left on for texture) and remove stem cores from tomatoes and chiles. Halve chiles and use gloves or a spoon to scrape out seeds if you want milder heat; keep seeds for more heat.

Add roasted tomatoes, jalapeño, serrano, peeled garlic, 1 cup roughly chopped red onion (reserve a little for guacamole garnish if desired), 1 cup cilantro, 2 tbs lime juice, 1 tsp sea salt, 1 tsp black pepper and 1 tsp chipotle puree to a blender or food processor.

Pulse 6–10 times to reach a chunky salsa texture (less pulses = chunkier). Taste and adjust seasoning, adding more lime or salt as needed.

Transfer salsa to a bowl and refrigerate 15–30 minutes to let flavors meld. Serve at room temperature or cool.

Halve and pit avocados. Scoop flesh into a medium bowl and mash with a fork to your desired texture (some chunks remaining is ideal).

Add 1/4 cup finely diced red onion, 1/2 clove minced garlic, 1/2 minced jalapeño (adjust to heat preference), 2 tbs fresh lime juice, 2 tbs chopped cilantro, 3/4 tsp sea salt and 1/4 tsp black pepper to the mashed avocado.

Fold gently to combine, taste and adjust seasoning (more lime or salt if needed). Cover surface with plastic wrap, pressing to eliminate air, and chill up to 30 minutes to let flavors marry.

Toast pepitas in a dry skillet over medium heat, stirring, 3–4 minutes until fragrant and lightly browned. Remove from heat.

Spoon roasted tomato salsa and guacamole into separate serving bowls. Sprinkle guacamole with a light pinch of cotija and a few toasted pepitas. Sprinkle more cotija over the salsa if desired.

Arrange chips around bowls, garnish with remaining chopped cilantro and lime wedges. Serve immediately so chips remain crisp.