Lime Tortilla Chips and Roasted Salsa (Jeff Mauro) |
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Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 4 |
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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:
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.
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