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Roasted Tomato Salsa + Homemade Baked Tortillas

Print Recipe
Charred vegetables blended with fresh cilantro and spices for an incredible salsa!
Course Appetizers & Snacks
Cuisine Tex Mex
Keyword cilantro, garlic, jalapeño, onions, tomatoes
Prep Time 15 mins
Cook Time 8 mins
Additional Time 1 hr 2 mins
Total Time 1 hr 25 mins
Servings 12 servings
Calories 109
Author Laurie McNamara

Ingredients

FOR THE ROASTED TOMATO SALSA:

  • 10 roma tomatoes halved and seeds removed
  • 1 small red onion quartered
  • 6 cloves garlic divided
  • 1/2 small white onion chopped
  • 1/2 jalapeno
  • 2 tablespoons olive oil
  • 1/4 cup cilantro more or less to taste
  • 1 teaspoon ground cumin
  • 3/4 teaspoon kosher salt
  • 1/2 teaspoon sugar

FOR THE HOMEMADE TORTILLA CHIPS:

  • 15 corn tortillas quartered
  • olive oil spray
  • kosher salt

Instructions

MAKE THE SALSA:

  • Preheat your broiler to high.
  • Core, halve and lay the tomatoes skin-side-up onto an aluminum sheet pan along with the quartered red onion, and half of the garlic and the jalapeno.
  • Drizzle with the olive oil and broil for 5-8 minutes or until the vegetables blister, and get a dark char to them. Keep the oven door cracked and keep a good eye on them.
  • Remove and let cool until safe to handle. Then peel the garlic and trim the stem off of the jalapeno, removing the seeds and ribs if you want {but keeping the blistered skin on} and add them to the food processor along with charred red onion, raw white onion, remaining raw garlic and pulse to coarsely chop.
  • Add in the tomatoes {skin and all} and pulse a few times to crush up those maters.
  • Add in the cilantro and pulse until they are throughout the salsa.
  • Now pour it into a bowl that has a lid, add in the teaspoon of cumin, 3/4 teaspoon kosher salt and 1/2 teaspoon sugar. Stir to combine, cover and refrigerate for 2 hours or overnight. The flavors need time to gel, trust me.

MSKE THE TORTILLA CHIPS:

  • On a rimmed sheet pan lay out 15-20 corn tortilla wedges. Space them around the pan so they are not touching. Spray with the olive oil and sprinkle with sea salt and cotija cheese {totally optional}.
  • Bake the tortillas in a preheated 400° oven for 10-12 minutes or until crispy.
  • Remove and let them cool before snacking {and repeating with the next batch of chips}.

Nutrition

Serving: 2ounces | Calories: 109kcal | Carbohydrates: 18g | Protein: 3g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Sodium: 164mg | Potassium: 213mg | Fiber: 3g | Sugar: 2g | Vitamin A: 462IU | Vitamin C: 9mg | Calcium: 39mg | Iron: 1mg