Salsa De Jardin Recipe

Roast and cool tomatoes and peppers

Place whole Roma tomatoes and jalapeños on a hot cast-iron skillet or baking sheet under the broiler. Roast 6–8 inches from the heat, turning occasionally, until the skins are blistered and charred in spots (tomatoes about 8–10 minutes, jalapeños 4–6 minutes). Remove and let cool until easy to handle.

Peel and seed (optional)

When cooled slightly, peel charred skin from tomatoes if you prefer a milder texture (peeling is optional). Cut tomatoes in half and scoop out large seeds if you want a less watery salsa. For a chunkier rustic salsa keep seeds; for smoother remove most seeds.

Rough chop vegetables

Coarsely chop the roasted tomatoes and jalapeños. Finely dice the white onion and roughly chop the cilantro (include tender stems).

Combine and season

In a large mixing bowl combine chopped tomatoes, jalapeños (start with one jalapeño and add more to taste), diced onion, and chopped cilantro. Add fresh lime juice, sea salt, black pepper, and sugar (if using). Stir to combine. Add 1–2 tablespoons water to reach desired consistency and drizzle in olive oil if using.

Rest and adjust

Let the salsa rest at room temperature for 15–30 minutes to allow flavors to meld. Taste and adjust seasoning: add more salt, lime juice, or additional jalapeño for heat. If salsa is too acidic, add the remaining 1/2 teaspoon sugar in small increments.

Chill or serve

Serve immediately at room temperature or chill up to 2 days in an airtight container. Bring to room temperature before serving for best flavor.

Prepare tortillas

Stack tortillas and cut each into 6 wedges (like slicing a pizza) to make triangular chips; you should get about 72 chips from 12 tortillas.

Heat oil

Pour vegetable oil into a heavy skillet or Dutch oven to a depth of about 1/2 inch (approximately 1 to 1 1/2 cups for a medium skillet). Heat over medium-high until oil reaches 350°F (175°C) or until a small scrap of tortilla sizzles immediately when added.

Fry chips in batches

Working in small batches (6–10 chips), carefully add tortilla wedges in a single layer and fry, turning occasionally, until golden and crisp, about 1–2 minutes per side. Use a spider or tongs to transfer chips to a paper towel–lined tray to drain.

Season

While chips are still warm, sprinkle with fine sea salt to taste. Repeat frying and seasoning with remaining chips. If oil level is low, add additional oil to maintain depth (reserve remaining cup of oil).

Serve

Transfer chips to a serving basket or bowl and serve alongside the Garden Salsa. Re-crisp chips in a 300°F (150°C) oven for 3–5 minutes if they soften before serving.