Roasted Salsa with Homemade Tortilla Chips

On a foil-lined baking sheet, place the cherry tomatoes, half a green bell pepper, half a jalapeño, and a clove of garlic.

Roast the vegetables in the oven until they are softened and charred. (Note: Temperature and time not specified, broil or roast at 425°F for 10-15 minutes).

Transfer the roasted vegetables to a blender.

Add the red onion, fresh cilantro, juice of half a lime, and a pinch of salt to the blender.

Blend the salsa to your desired consistency.

Pour the finished salsa into a serving bowl.

To make the chips, cut the flour tortillas into triangles.

Heat vegetable oil in a pot over medium-high heat.

Carefully fry the tortilla triangles in batches until they are golden brown and crispy.

Remove the chips from the oil, place them in a bowl, and immediately season with the juice of the remaining half lime and salt. Toss to coat.

Serve the fresh chips with the roasted salsa.