Recipe from "THE COMPLETE MEXICAN, SOUTH AMERICAN & CARIBBEAN COOKBOOK"
4 medium tomatoes (concasse')
4 ripe avocados, preferably fuerte/Florida avocado (Green)
juice of 1 medium lime
1/2 small sweet onion
2 garlic cloves
small bunch of fresh cilantro, chopped
3 fres red chiles
tortilla chips, to serve
1. How to make tomato concasse'-
- Cut a cross in the base of each tomato. Place the tomatoes in a heatproof bowl and pour over boiling water to cover.
-Leave the tomatoes in the water for 3 min. then lift them out using a slotted spoon and plunge them into a bowl of cold water. Drain. The skins will have begun to peel back from the crosses. Remove the skins completely. Cut the tomatoes in half, remove the seeds w/ a teaspoon, then chop the flesh rougly and set it aside.