Besides dipping chips in this tasty salsa, try it on black bean or fish tacos, or atop huevos rancheros. Any leftover salsa can be refrigerated in a closed container for up to a week. The chips will last for up to four days in a sealed container at room temperature
Time: 25 minutes
- 4 large tomatoes, halved
- 3 large jalapeños
- 4 cloves garlic, peeled
- 1 large onion, cut in 8 wedges
- 3 tablespoons olive oil, divided
- 1 1/2 teaspoons salt, divided
- 1 teaspoon ground cumin
- 1 1/2 teaspoons smoked paprika, divided
- 1 tablespoon fresh lime juice
- 1/4 cup fresh cilantro, coarsely chopped
- 6 corn tortillas
- Position the top oven rack 6 inches below the broiler, and turn broiler on to high.
- Place vegetables on a large sheet pan with a rim and drizzle with 2 tablespoons olive oil. Toss to coat, then sprinkle with 1 teaspoon salt. Broil for 5 minutes, remove pan from the broiler. Turn the vegetables over, and return to broil for about 5 minutes longer. When vegetables are blackened and soft, transfer the pan to a cooling rack. Once vegetables are cool enough to handle, remove stems and seeds from the jalapeños, and place the peppers in a food processor bowl. Add remaining vegetables and juices from the pan, and puree coarsely. Transfer to a bowl and stir in the cumin, a half-teaspoon smoked paprika, lime juice and cilantro.
- To make the chips, heat the oven to 350°F. Cut each tortilla into 8 wedges, drizzle with remaining olive oil, toss to coat, then sprinkle with remaining salt and paprika and toss again. Spread on two sheet pans and bake for 12 to 15 minutes, rotating the pans halfway through. When the chips are lightly browned and crisp, cool on pans on racks. Serve chips with the salsa.