Voyager Homemade Salsa and Fresh Tortilla Chips
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Ingredients:
• 1 White Onion, Quartered
• 2 Jalapeno's, Stems Removed, Halved Lengthwise
• 4 Roma Tomatoes, Halved
• 1 Tablespoon Avocado Oil
• 3 Heirloom Tomatoes, Quartered
• 3 Garlic Cloves Minced
• 1/2 Cup Fresh Cilantro Chopped
• 1 Lime Juiced
• 1 Teaspoon of Mild Habanero Agave Hot Sauce• 1/2 Teaspoon of Ground Cumin
• Pinch of Salt and Pepper
• 100% Pure Avocado Oil
• Fresh Yellow Corn Tortillas
Recipe:
1. Preheat oven to 400 degrees. On a large baking sheet, toss onion, Jalapeno's, Roma tomatoes and oil. Season with salt and pepper. Roast until vegetables are slightly charred, about 20 minutes.
2. Transfer onion mixture to a food processor. Add Roma tomatoes, garlic, Cilantro, lime juice, Cumin, and hot sauce. Season with salt and pepper. Pulse a few times until mostly blended and slightly chunky.
3. Transfer salsa to a serving bowl. Serve with homemade tortilla chips (next step)
4. Heat Avocado Oil in Deep Pan until boiling temp (375 degrees).
5. While Avocado Oil is getting hot, cut Yellow Corn Tortillas into 4 Quarters.
6. Place Yellow Corn Tortilla Quarters into hot Avocado Oil (Don't Overcrowd).
7. Flip Tortilla Quarters every one to two minutes until very light brown color.
8. Once lightly brown on each side, place Tortilla Quarters on a cooling rack and sprinkle each Tortilla Quarter with a Pinch of Salt. Serve and Enjoy!