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

1. Watch how to make this recipe.
2. 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.
3. 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.