Ingredients
- 4 medium tomatoes, quartered
- ½ red onion, halved
- 2 jalapenos, halved
- ½ white onion, halved
- 4 garlic cloves, peeled
- Juice of 1 lime
- ¼ cup cilantro
- 2 tsp salt
- 2 tsp paprika
- 2 tsp cumin
- 2 tsp chili powder
- 2 tsp red pepper flakes
- 5 yellow corn tortillas
- 5 white corn tortillas
- 3 cups avocado oil
Directions
- Slice tortillas into triangle chip shapes.
- Heat avocado oil (2 inches deep) in a cast iron or aluminum pan on a griddle to 350-360 degrees Fahrenheit.
- Fry tortilla chips in oil for 3-4 minutes or until edges start to brown.
- Remove chips from oil and place on a paper towel-lined tray to cool and drain.
- Sprinkle with salt while still warm.
- Set griddle to medium heat.
- Place tomatoes, onions, garlic, and jalapenos on the dry griddle surface.
- Turn veggies when they begin to char, repeating the roasting process on multiple sides.
- Remove roasted veggies from griddle and place in a bowl or food processor (use caution as veggies are hot!).
- Add the juice of 1 lime, cilantro, and all seasonings to the roasted veggies.
- Using a stick blender or food processor, pulse veggies to the desired chunkiness, ensuring no oversized chunks remain.
- Adjust seasoning to taste.
- Serve with homemade chips and enjoy!
