Chips And Salsa Recipe
house salsa roja with white corn tortillas
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Ingredients
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Salsa Roja
White Corn Tortillas
Method
Salsa Preparation
- 1
Roast the Tomatoes
Preheat your oven to 425°F (220°C). Place the Roma tomatoes on a baking sheet and roast them for about 20 minutes, or until the skins begin to blister and char.
- 2
Prepare Vegetables
While the tomatoes are roasting, finely chop the onion, garlic cloves, and jalapeño pepper (remove seeds for less heat).
- 3
- 4
Taste and Adjust
Taste the salsa and adjust seasoning if necessary, adding more salt, lime juice, or cilantro as desired.
Tortilla Preparation
- 5
Mix Ingredients
In a large bowl, mix together the corn masa harina, water, and salt until a dough forms. The dough should be soft but not sticky.
- 6
Shape Tortillas
Divide the dough into small balls, about the size of a golf ball. Using a tortilla press or a rolling pin, flatten each ball between two sheets of plastic wrap or parchment paper until about 1/8 inch thick.
- 7
- 8
Serve
Serve the freshly made tortillas warm along with the salsa roja for dipping.