Lime Tortilla Chips and Roasted Salsa
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 647
- Total Fat
- 33
- Saturated Fat
- 4
- Carbohydrates
- 83
- Dietary Fiber
- 11
- Sugar
- 13
- Protein
- 10
- Cholesterol
- 0
- Sodium
- 1333
- Total: 45 min
- Prep: 15 min
- Cook: 30 min
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.