Lime Tortilla Chips and Roasted Salsa

Ingredients

• 12 ounce tortilla chips 
• 0.3 cup cilantro leaves fresh packed
• 2 cloves garlic 
• 1  jalapeño 
• 1  juice of lime 
• 2  juice of lime 
• 4 servings kosher salt and pepper freshly ground
• 2  lime zest 
• 4 tablespoons olive oil extra-virgin
• 0.5 teaspoon sugar 
• 3 pounds slicing tomatoes quartered
• 3 tablespoons distilled vinegar white
• 1  onion white quartered

Equipment

• food processor
• bowl
• baking sheet
• oven

Directions

1. Watch how to make this recipe.
2. For the roasted salsa: Position a rack on the top of the oven and preheat to 400 degrees F. In a large bowl, combine 3 tablespoons of the olive oil, the tomatoes, garlic, jalapeno, onions and sprinkle with salt and pepper.
3. Place the vegetables on a baking sheet and roast until soft, 20 to 25 minutes.
4. Add the roasted vegetables to a food processor with the remaining 1 tablespoon olive oil, the cilantro, vinegar, sugar and lime juice. Pulse until chunky.
5. Sprinkle with salt and pepper.
6. Place the chips on a parchment-lined baking sheet and bake, about 5 minutes.
7. Drizzle with the lime zest, lime juice and toss.
8. Serve with the roasted salsa.