| Level: | Easy |
| Total: | 45 min |
| Prep: | 15 min |
| Cook: | 30 min |
| Yield: | 4 servings |
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
Instructions
- 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.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 647 |
| Total Fat | 33 g |
| Saturated Fat | 4 g |
| Carbohydrates | 83 g |
| Dietary Fiber | 11 g |
| Sugar | 13 g |
| Protein | 10 g |
| Cholesterol | 0 mg |
| Sodium | 1333 mg |
Reviews
A nice addition to this super easy recipe is roasting the vegies on a gas or charcoal grill. It gives the salsa a smoky flavor that my family loves.
This tasted SO much better than the recipe read! I had serious doubts before making it, but it was so darn easy I decided to give it a whirl. Very flavorful, and would absolutely make it again. One thing – it took far longer than 25 minutes for the veggies to look like they did in his show
This salsa recipe is so easy to make, and tasty. My family really liked it, I used a whole jalapeño (without the seeds and it wasn’t “too spicy” for my family. I also added extra cilantro; I didn’t think there was enough.
I will make this recipe again.
I wasn’t a big fan of the salsa or the chips. I think I would prefer making the salsa fresh without roasting. So all the ingredients of this salsa, just not roasted. My chips got a bit soggy from the lime juice. Would not make chips like this again.
Wonderful, both salsa and chips were delicious!
I will probably never make salsa and serve chips any other way from now on.
Made fresh home made margaritas to go with….what a nice meal this all made.
Thank you Jeff !!!!
I will probably never make salsa and serve chips any other way from now on.
Made fresh home made margaritas to go with….what a nice meal this all made.
Thank you Jeff !!!!
My corn chips got a little soft by the lime juice and I didn’t put all of the liquid from roasting the veges into the salsa- tomatoes give off a lot of juice themselves and the salsa was looking a little runny. Otherwise very good- will make it again & modify some seasonings when we have fresh tomatoes from our garden.
I’ve made a lot of different salsas. This is now my “go-to” recipe because it’s so easy to make.
I love sprinkling lime juice on my tortilla chips and then scooping up loads of salsa so this was a great recipe for me to try. It encompassed all the things I love about tortilla chips, salsa, and lime…I made it exactly like Jeff and I continue to make it like Jeff does. Perfect!
Easy to make and very tasty, My family loves it.
I just made this salsa and Love it! I doubled it (including the whole jalapeno and it has a great heat and such a fresh flavor! Super easy, too… I found it only took a few pulses of the processor to get a nice chunky texture. I’ll be making this often – thanks Jeff!