PICK UP

1          bowl    Tortilla chips, prepared
1          bowl    Guacamole, prepared
1          bowl    Tomato salsa, prepared
1          ea        Lime wedge

Place the lime wedge on the guacamole bowl and place on doily lined stainless tray along with salsa. Serve

TORTILLA CHIPS

PLATE– Stainless Steel Bowl, 6”

120 gm chips, mixed color tortilla

Fill to heaping

GUACAMOLE

PLATE– Stainless Steel Bowl, 4”

180 gm guacamole, prepared

Fill and wrap tightly in plastic wrap

ROASTED TOMATO SALSA

PLATE– Stainless Steel Bowl, 4”

180 gm salsa, prepared

Fill and wrap tightly in plastic wrap

GUACAMOLE

150      gm       lemon juice
67        gm       parsley
45        gm       champagne vinegar
80        gm       serrano chili, fine chop with seeds
2800    gm       avocado
300      gm       red onion, brunoise
220      gm       cilantro, chopped
45        gm       salt
12        gm       black pepper

METHOD:
1) In robot coupe add all ingredients and blend until fully combined.
2) Taste, adjust seasoning if needed.

ROASTED TOMATO SALSA

2274    gm       roma tomato, cut in half
908      gm       tomatillo, cut in half
681      gm       onion, large dice
100      gm       jalapeno, cut in half, stem removed
84        gm       garlic cloves
40        gm       serrano, cut in half, stem removed
115      gm       grapeseed oil
55        gm       salt
15        gm       black pepper, ground
210      gm       cilantro

METHOD:

In a mixing bowl place tomato, tomatillo, onion, garlic, jalapeno, serrano and toss with grapeseed oil, salt and black pepper. Transfer to a parchment lined sheet tray and roast at 400F/ 100%/ fan 3 for 20 minutes. Then place roasted vegetables in a pot, add water bring to a boil then reduce and simmer for 5 minutes. Combine roasted vegetables, cilantro, cumin and coriander seeds in a vitamix and blend until smooth. Taste, adjust seasoning if needed.