Ingredients:
4 corn tortillas
oil ( for frying)
2 avocados, firm but ripe, halved, peeled and chopped
5 tablespoons iceberg lettuce, inner leaves, finely shredded
1 small green chili peppers, seeded and sliced into fine julienne strips
1/4 teaspoon asafetida powder
2 teaspoons lime juice
2 tablespoons coriander leaves, finely chopped
1 medium dried chipotle chiles, finely chopped & reconstituted in a few tablespoons of hot water for 15 minutes or 1 teaspoon smoky hot spanish paprika
1/4 teaspoon fresh ground white pepper
1/2 teaspoon salt
Directions:
Cut each tortilla into 6 wedges, heat some oil in a small frying pan, shallow-fry the wedges until golden and crips and drain on paper towels.
Combine all the salsa ingredients in a bowl and mix gently.
Serve the tortilla wedges with the salsa as an appetiser or as a snack.
Servings: 4
Time preparation: 10 min.
Time total: 10 min.