This is basically a delicious upgrade to traditional chips, salsa, and guacamole. The chips are extra crisp. The salsa is rather figgy. And the avocado dip is velvety smooth. Enjoy them all together. Game on!
Grilled Fig Salsa with Whipped Avocado and Baked Tortilla Chips [Vegan]
- 6 blue or yellow corn tortillas (5- to 5 1/2-inch diameter)
- 1 tablespoon avocado oil
- 1/2 teaspoon sea salt, divided
- 5 large or 8 medium fresh figs, grilled* or fresh, diced
- 1/4 cup diced red onion
- 1/4 cup loosely packed, roughly chopped fresh cilantro leaves
- 1/2 small jalapeño pepper, with seeds, minced
- 1/2 teaspoon ground coriander, divided
- Juice of 1 lime (2 tablespoons), divided
- 2 medium avocados, peeled, seeded and cubed
- Preheat the oven to 425°F. Brush both sides of the tortillas with the oil. Cut in half and arrange in a single layer on a large baking sheet. Sprinkle with 1/8 teaspoons of the salt. Bake until crisped, about 10 to 12 minutes. Transfer the tortilla crisps directly to a cooling rack.
- Meanwhile, in a medium bowl, gently stir together the figs, onion, cilantro, jalapeño, coriander, 1 tablespoon of the lime juice, and 1/8 teaspoon of the salt.
- In a large mixing bowl with an electric mixer, blend the avocados and remaining 1 tablespoon lime juice, 1/4 teaspoon salt, and 1/4 teaspoon ground coriander until creamy and fluffy.
- Serve the tortilla crisps topped with avocado dip and the fig salsa.
Upgrade your tortillas chips — make your own; use blue corn instead of traditional yellow or white corn, if possible; and cut in half rather than in wedges. Go for a fruitier salsa – use whatever fruit is in season, like figs; grill the fruit for smoky interest; add a pinch of ground coriander (an earthy spice) and add a little jalapeño (for a hint of “heat”) to balance sweetness. Consider a “whip” instead of a guac — and blend up avocado until it’s fluffy.