Chips & Fire Roasted Salsa Recipe

Prepare and roast vegetables

Preheat a gas burner, cast-iron skillet, or broiler. Place the whole roma tomatoes, halved red onion (cut side down), and whole jalapeño on a hot cast-iron skillet or directly on the gas flame. Roast, turning occasionally, until the skins are blackened and blistered and vegetables are soft all over (about 8–12 minutes for skillet or 6–10 minutes under the broiler). Add the garlic cloves (whole, unpeeled) in the last 4–5 minutes so they soften and char lightly.

Cool and peel

Transfer the roasted tomatoes, onion, jalapeño, and garlic to a bowl and cover with a plate or plastic wrap for 5 minutes to steam — this loosens skins. Peel the garlic and charred skins from the jalapeño and tomatoes as desired. For a milder salsa, remove and discard jalapeño seeds and inner ribs; for more heat, keep some seeds.

Chop and combine

Coarsely chop the roasted tomatoes, red onion, jalapeño, and peeled garlic. Transfer to a medium mixing bowl.

Season and rest

Add chopped cilantro, lime juice, olive oil, ground cumin, kosher salt, and black pepper to the bowl. Stir thoroughly to combine. Taste and adjust salt, lime, or jalapeño heat as needed. Let the salsa rest at room temperature for 15–20 minutes to allow flavors to meld before serving. If making ahead, refrigerate up to 2 days; bring to room temperature and stir before serving.

If using store-bought chips: spread chips in a large serving bowl or platter, sprinkle with coarse sea salt and optional smoked paprika, and toss gently to coat. If you prefer warmed chips, spread chips in a single layer on a baking sheet and warm in a 325°F (160°C) oven for 5–7 minutes, then sprinkle with salt and paprika.

If making homemade chips: preheat oven to 375°F (190°C). Cut white corn tortillas into sixths or eighths. Arrange in a single layer on a baking sheet, brush both sides lightly with oil or spray, and sprinkle with coarse sea salt (and smoked paprika if using). Bake 8–12 minutes, flipping once halfway through, until golden and crisp. Cool slightly before serving.

Serve immediately: transfer chips to a bowl or platter and place the fire-roasted salsa in a serving bowl alongside or in the center for dipping.