Guacamole & Fire Roasted Salsa Recipe

Prepare avocados and aromatics

Halve avocados, remove pits and scoop flesh into a medium bowl. Immediately add lime juice to prevent browning. Finely mince shallot, cilantro and jalapeño; seed and dice tomato. Add shallot, cilantro, jalapeño and tomato to the bowl.

Season and mash

Using a fork or potato masher, gently mash the avocado to a chunky consistency (some smoothness but with visible pieces). Stir in salt, black pepper and cumin (if using). Taste and adjust salt and lime juice to balance creaminess and acidity. Drizzle olive oil over the top if desired for a silky sheen and fold gently.

Cover the surface of the guacamole with plastic wrap (pressing it directly onto the surface) if not serving immediately to reduce oxidation. Keep refrigerated up to 2 hours before serving for best color and flavor.

Roast vegetables

Preheat broiler or prepare a gas burner flame. Place whole Roma tomatoes, halved onion (cut side down), peppers and unpeeled garlic cloves on a rimmed baking sheet. Broil 6–8 inches from heat or hold peppers over a gas flame, turning until skins are blackened and blistered on all sides (about 8–12 minutes total). The garlic should be softened and lightly charred.

Steam and peel

Transfer roasted tomatoes, peppers, onion and garlic to a bowl and cover tightly with plastic wrap or a lid for 5–10 minutes to steam; this loosens skins. Peel the tomatoes and garlic if desired (peeling is optional for rustic texture). Remove stems and seeds from peppers if a milder salsa is preferred; otherwise leave some seeds for heat.

Chop and combine

Roughly chop the roasted tomatoes, peppers and onion. Mince the roasted garlic. Place the chopped mixture in a medium bowl. Add lime juice, salt and black pepper, then stir in chopped cilantro. Taste and adjust seasoning; add a teaspoon of olive oil if you want a slightly richer mouthfeel.

For a smoother salsa, pulse the roasted ingredients in a food processor 2–4 quick pulses to desired coarseness before transferring to a bowl and finishing with cilantro and lime.

Heat oil

Pour oil into a heavy-bottomed skillet or Dutch oven to a depth of about 1/2 inch (approximately 1–2 cups depending on pan). Heat over medium-high until oil reaches 350°F (175°C) or a small piece of tortilla sizzles immediately but does not brown instantly.

Fry tortillas

Stack tortillas and cut into 6 wedges each (triangles). Fry tortillas in batches so they do not overlap, about 1–2 minutes per side, until golden and crisp. Use a slotted spoon to turn and remove chips when done.

Drain and season

Drain chips on a paper towel–lined tray and immediately sprinkle with coarse salt while still warm. Transfer to a serving bowl once slightly cooled to retain crispness. Keep warm in a low oven (200°F/95°C) if making ahead.