Chips Y Salsa Martajada Recipe
roasted tomato & tomatillo, smashed serrano, queso fresco, onion, cilantro, avocado chunks + chips
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Ingredients
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Salsa
Chips
Method
Salsa Preparation
- 1
Roast the Tomatoes and Tomatillos
Preheat your oven to 450°F (230°C). Slice the Roma tomatoes and tomatillos in half and place them cut-side down on a baking sheet. Roast in the oven for about 20 minutes or until the skins are blistered and slightly charred.
- 2
Prepare the Serrano Peppers
While the tomatoes and tomatillos are roasting, take the serrano peppers and place them on a dry skillet over medium heat. Toast them for 3-5 minutes, turning occasionally until they are slightly charred and fragrant. Remove and let them cool before removing the stems.
- 3
Chop the Vegetables
Once the tomatoes and tomatillos are done roasting, allow them to cool slightly. In a large bowl, combine the roasted tomatoes, tomatillos, toasted serrano peppers (chopped), diced onion, chopped cilantro, and diced avocado.
- 4
Season the Salsa
Add salt and lime juice to the mixture. Gently fold everything together until well combined. Taste and adjust the seasoning as needed.
Serving
- 5
Serve the Chips and Salsa
Transfer the salsa to a serving bowl and crumble queso fresco on top. Serve it alongside tortilla chips for dipping. Enjoy your Chips y Salsa Martajada!