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Fire-Roasted Salsa + Homemade Tortilla Chips
8
Steps
- 1. Remove the tops and seeds from the Anaheim peppers. Roughly chop the red onion. Peel 2 cloves garlic. Cut the jalapeño pepper in half and remove the seeds (leave the seeds and/or use the whole jalapeño pepper for a spicier version). Juice 1 lime.
- 2. Char the Anaheim peppers by placing each on an open burner flame and heating until mostly blackened, turning frequently, under 1 minute per side.
- 3. In a blender or food processor, add all ingredients and pulse until combined but still slightly chunky.
- 1. Preheat oven to 350°F.
- 2. Using a pastry brush, brush the tortillas with olive oil on both sides. Use a pizza cutter to cut them into 8 wedges per tortilla.
- 3. Line a baking sheet with parchment paper. Place the chips on the sheet and sprinkle with kosher salt. Bake for 15 minutes and check if they are crisp; if not, bake a few minutes more. Remove from the oven and allow to cool.
Originally published at Acouplecooks.com. Reproduced for personal collection.
