The avocados can also be chopped and placed directly into the salsa and served with tortilla chips.
Make Salsa:
Wearing rubber gloves, remove stems, seeds, and ribs from chili and chop fine. In a bowl, stir together chili and remaining salsa ingredients. Salsa may be made several hours ahead and chilled, covered. Stack tortillas and cut them in half. Cut stacks crosswise into one-fourth inch thick strips and in a heavy skillet heat one-half inch oil over moderate heat until hot but not smoking. Working in three batches, fry tortilla strips until crisp and golden, about 30 seconds, and with a slotted spoon transfer to paper towels to drain. Sprinkle fried tortilla strips with salt to taste. Halve avocados, removing pits, and peel. Slice each half lengthwise into 6 wedges and fan onto four salad plates. Spoon about one-third cup strawberry salsa over each avocado fan and mound crispy tortilla strips alongside.
* 1 fresh serrano or jalapeno chili
* 1 cup finely chopped strawberries
* One-fourth cup finely chopped white onion
* 2 tablespoons finely chopped fresh coriander
* One half teaspoon fresh lime juice
* One-fourth teaspoon salt
* One-half teaspoon sugar (if desired)
* Six 5-inch corn tortillas
* Vegetable oil for frying
* 2 firm-ripe avocados (preferably California)
This article appears in October 2024.