Easy Roasted Salsa with Homemade Tortilla Chips

Jalapenos are the most popular chile peppers in the US. This is probably due to the availability and versatility of the chile. Jalapenos have a balanced combination of flavor and heat.

The demand for these have caused breeders to develop a broad range of varieties. You can now get jalapenos with various heat level and sizes. These can be used in salsas, stuffed, or eaten straight with cheeseburgers (my personal favorite).

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Ingredients:

Easy Roasted Salsa:
5 tomatoes, quartered and seeded
1 medium onion, peeled and quartered
2 jalapeno peppers, halved and seeded
4 cloves garlic
1/4 C olive oil
salt
pepper
juice of 1/2 to 1 lime
1/3-1/2 C chopped cilantro

For the Tortilla Chips:
1 package small, flour or corn, tortillas
1/3 C olive oil
salt
2 cookie sheets

Instructions:

Roasted Salsa:
Preheat oven to 400℉.

Prepare your tomatoes, onion, garlic and jalapeno peppers and place on a rimmed cookie sheet. Pour olive oil over the vegetables and gently toss to coat. Sprinkle on salt and pepper and into the oven to roast for 20-30 minutes or until vegetables are caramelized.

Allow vegetables to cool for 15 minutes then spoon them into a blender or food processor. Squeeze on juice the juice of half or one full lime (depending on your taste) and toss in your chopped cilantro. Blend or process to your desired consistency. Do a taste test and add more salt, pepper, lime or cilantro if needed. Enjoy with some homemade tortilla chips.

Homemade Tortilla Chips:
Preheat oven to 400℉.

Lightly brush olive oil onto both sides of your tortillas, stacking them on top of each other as you go. Once tortillas are coated, slice tortilla stack with a very sharp knife. Make three cuts, forming six triangle stacks.

Using two cookie sheets, lay your tortilla triangles in a single layer onto the sheets and place into the oven. Bake for 10 minutes or until lightly browned. Remove from oven and sprinkle with salt. Allow chips to cool and then serve them with our Easy Roasted Salsa. Enjoy!

Serves 6-8.

From fromwhichthingsgrow.blogspot.com