Description
A delicious and healthy roasted tomato salsa served with crispy baked tortilla chips, perfect for snacking or as a party appetizer.
Ingredients
Scale
- 4 cups ripe tomatoes, chopped
- 1/2 cup red onion, diced
- 2 cloves garlic, minced
- 1 jalapeño, seeded and chopped
- 1/4 cup fresh cilantro, chopped
- 1 lime, juiced
- Salt and pepper to taste
- 6 corn tortillas
- 1 tablespoon olive oil
Instructions
- Preheat the oven to 400°F (200°C).
- In a bowl, combine chopped tomatoes, red onion, garlic, jalapeño, cilantro, lime juice, salt, and pepper.
- Spread the tomato mixture on a baking sheet and roast for 20-25 minutes until the tomatoes are soft.
- While the salsa is roasting, cut the corn tortillas into triangles and place them on another baking sheet.
- Drizzle the tortilla triangles with olive oil and sprinkle with salt.
- Bake the tortilla chips in the oven for 10-15 minutes until golden and crispy.
- Once the salsa is done roasting, let it cool slightly before serving with the baked tortilla chips.
Notes
- For a spicier salsa, leave some seeds in the jalapeño.
- Store any leftover salsa in an airtight container in the refrigerator for up to 3 days.
- Feel free to add other ingredients like bell peppers or corn for extra flavor.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Appetizer
- Method: Baking and Roasting
- Cuisine: Mexican
Nutrition
- Serving Size: 1/4 cup salsa and 6 chips
- Calories: 150
- Sugar: 3g
- Sodium: 200mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 3g
- Protein: 3g
- Cholesterol: 0mg
Keywords: Roasted Tomato Salsa, Baked Tortilla Chips, Healthy Snack, Mexican Appetizer