Lime Tortilla Chips and Roasted Salsa

Total Time:
45 min
Prep:
15 min
Cook:
30 min

Yield:
4 servings
Level:
Easy

Ingredients
  • Roasted Salsa:
  • 4 tablespoons extra-virgin olive oil
  • 4 slicing tomatoes, quartered (about 3 pounds)
  • 2 cloves garlic
  • 1 jalapeno
  • 1 white onion, quartered
  • Kosher salt and freshly ground pepper
  • 1/4 cup packed fresh cilantro leaves
  • 3 tablespoons white distilled vinegar
  • 1/2 teaspoon sugar
  • Juice of 2 limes
  • Lime Tortilla Chips:
  • One 12-ounce bag corn tortilla chips
  • Zest of 2 limes
  • Juice of 1 lime
Directions

For the roasted salsa: Position a rack on the top of the oven and preheat to 400 degrees F. In a large bowl, combine 3 tablespoons of the olive oil, the tomatoes, garlic, jalapeno, onions and sprinkle with salt and pepper. Place the vegetables on a baking sheet and roast until soft, 20 to 25 minutes. Add the roasted vegetables to a food processor with the remaining 1 tablespoon olive oil, the cilantro, vinegar, sugar and lime juice. Pulse until chunky. Sprinkle with salt and pepper.

Meanwhile, for the lime tortilla chips: Place the chips on a parchment-lined baking sheet and bake, about 5 minutes. Drizzle with the lime zest, lime juice and toss. Serve with the roasted salsa.


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    This recipe is featured in:

    Cinco de Mayo