Chips & Dips

INGREDIENTS

Tortilla Wraps

Onion

Tomatoes

Chillies

Garlic

Limes

Coriander

Avocado

Pickled Jalapenos

Red Onion

Smoked Paprika

Chilli Powder

Cumin

INSTRUCTIONS

To make the Salsa start by popping the Tomatoes, Chillies and whole Garlic cloves into a baking tray, leave on the Garlic skins.

Roughly chop the Onions nice and chunky and chuck them into the baking tray.

Drizzle in Olive Oil and place under a grill to blister.

At this point take the Tortilla wraps and cut into quarters or eighths.

Lay the Chips out on a Baking tray.

Take a small mixing bowl and add 2 Tsp of smoked Paprika, 1 Tsp of Cumin and 1 Tsp of Chilli powder.

Mix together the spice mix.

Take the blistered Vegetables out from under the grill and remove the Tomato, Chilli and Garlic skins.

Pop the grilled Vegetables into a blender along with the juice of a lime and a good handful of Coriander.

Season, and blitz quite quickly so the Salsa is nice and chunky and pour out into a bowl.

Next, dust the Tortillas in the spice mix, add a small pinch of Salt and place in an oven pre heated to about 100 degrees, nice and low.

Keep checking the Chips, and bake them until they are nice and crispy but without any real colour.

While the Tortillas bake add the flesh of 2 Avocados to a large mixing bowl.

Take some Jalapenos and a handful of Coriander and roughly chop them together.

Mash the Coriander and Jalapenos into the Avocado but keep it nice and chunky.

Finely dice some red Onion and Tomato and add a couple of Tsp of each to the Guacamole with a good pinch of Salt and mix in thoroughly.

Take the Chips out of the oven, leave them to cool down, and serve.

Enjoy