Name: Lime Tortilla Chips and Roasted Salsa
Prep time: P0Y0M0DT0H15M0.000S
Cook time: P0Y0M0DT0H30M0.000S
Total time: P0Y0M0DT0H45M0.000S
Yield: 4 servings
Cuisine: mexican
Ingredients: 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; One 12-ounce bag corn tortilla chips; Zest of 2 limes; Juice of 1 lime

Directions

Watch how to make this recipe.

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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Lime Tortilla Chips and Roasted Salsa

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