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Lime Tortilla Chips and Roasted Salsa

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  • Level: Easy
  • Total: 45 min
  • Prep: 15 min
  • Cook: 30 min
  • Yield: 4 servings
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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


  1. 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.
  2. 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.