Chips + Salsa Recipe

Roast the vegetables

Preheat a gas burner, cast-iron skillet, broiler, or heavy skillet over medium-high heat. Place the tomatoes and jalapeños directly on the hot surface (or on a baking sheet under the broiler) and char, turning occasionally, until the skin is blackened and blistered on most sides — about 8–12 minutes for tomatoes and 6–8 minutes for jalapeños. For extra smokiness, char the onion halves (cut-side down) and the unpeeled garlic cloves for 5–7 minutes until softened and lightly blackened.

Steam and peel

If the tomatoes or jalapeños have thick blistered skins, transfer them to a bowl and cover with plastic wrap or a lid for 10 minutes to steam; this loosens skins for easy peeling. Peel tomatoes if desired (you may leave some skin for texture). Remove stems from jalapeños; for less heat, remove seeds and membranes.

Assemble and blend

Roughly chop the roasted tomatoes, jalapeños, peeled onion (if using), and garlic. Transfer to a food processor or blender. Add cilantro, lime juice, olive oil, kosher salt, black pepper, and sugar (if using). Pulse 6–10 times until you reach desired texture — a coarse salsa with small chunks or a smoother puree. Taste and adjust seasoning with more salt or lime juice.

Finish and rest

Let the salsa rest at room temperature for at least 15 minutes to allow flavors to meld. Refrigerate up to 3 days in an airtight container. Stir before serving; if salsa is too thick, thin with 1–2 teaspoons of water or additional lime juice.

If using store-bought chips, transfer to a serving bowl and sprinkle with a pinch of sea salt to brighten. If making warmed chips, preheat the oven to 350°F (175°C). Spread chips in a single layer on a baking sheet, lightly brush or spray with vegetable oil, and warm for 5–7 minutes until crisp and fragrant. Remove, sprinkle evenly with sea salt, and let cool slightly.

For homemade baked tortilla chips from tortillas: cut 6 corn tortillas into 6 wedges each. Toss wedges lightly with the tablespoon of oil, arrange in a single layer on a baking sheet, and bake at 350°F (175°C) for 10–14 minutes, flipping once, until golden and crisp. Sprinkle with sea salt while still warm.

Serve chips immediately with the roasted tomato & jalapeño salsa. Provide lime wedges and extra cilantro if desired.