Roasted Tomato Salsa with Homemade Chips

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SourceRecipe from
Prep time
Cooking time25 minutes
Total time25 minutes


Roasting the tomatoes, garlic, onion and jalapenos in this salsa gives it a rich, smoky, concentrated flavor. Perfect with homemade tortilla chips or your favorited Mexican fare. 


tomates (large, halved)
pepper, jalapeño (large)
4 cloves
garlic (peeled)
onion (large, cut into 8 wedges)
3 tablespoons
olive oil (divided)
1 1/2 teaspoon
salt (divided)
1 teaspoon
cumin (ground)
1 1/2 teaspoon
paprika, smoked (divided)
1 tablespoon
lime juice (fresh)
1/4 cup
cilantro (fresh, coarsely chopped)
tortilla, corn


Position the top oven rack 6 inches below the broiler, and turn broiler on to high.

Place tomatoes, jalapenos, garlic, and onion on a large sheet pan with a rim and drizzle with 2 Tbsp olive oil. Toss to coat, then sprinkle with 1 tsp 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.


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