Roasted Salsa with Homemade Tortilla Chips | CookOS

Roasted Salsa with Homemade Tortilla Chips

Name: Roasted Salsa with Homemade Tortilla Chips
Prep time: 5 min
Cook time: 25 min
Total time: 30 min
Yield: 2 servings
Cuisine: Mexican
Ingredients: 6-8 cherry tomatoes; 1/2 green bell pepper; 1/2 jalapeño; 1 clove garlic; 1/4 small red onion; 1/4 cup fresh cilantro; 1 lime, juiced; salt, to taste; 2 large flour tortillas; 2 cups vegetable oil, for frying

This roasted salsa features charred cherry tomatoes, peppers, and garlic blended with fresh cilantro and lime, served with crispy homemade fried tortilla chips. The charring process deepens the flavors and creates a smoky, restaurant-quality salsa in minimal time.

🌍Mexican 🏷️Salsa 🏷️Roasted salsa 🏷️Homemade chips 🏷️Tortilla chips Appetizer

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Total

30 min

Servings

Difficulty

Easy

Est. Cost

$20–$33

Recipe Source

View original recipe

From TikTok · by tinekeyounger

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Ingredients

6-8 cherry tomatoes
1/2 green bell pepper
1/2 jalapeño
1 clove garlic
1/4 small red onion
1/4 cup fresh cilantro
1 lime, juiced
salt, to taste
2 large flour tortillas
2 cups vegetable oil, for frying

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Instructions

1
On a foil-lined baking sheet, place the cherry tomatoes, half a green bell pepper, half a jalapeño, and a clove of garlic.
2
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).
3
Transfer the roasted vegetables to a blender.
4
Add the red onion, fresh cilantro, juice of half a lime, and a pinch of salt to the blender.
5
Blend the salsa to your desired consistency.
6
Pour the finished salsa into a serving bowl.
7
To make the chips, cut the flour tortillas into triangles.
8
Heat vegetable oil in a pot over medium-high heat.
9
Carefully fry the tortilla triangles in batches until they are golden brown and crispy.
10
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.
11
Serve the fresh chips with the roasted salsa.

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Tips & Notes

Pro tips

Char vegetables directly over flame for maximum smoky flavor; broiler works but produces less char.
Cool charred vegetables slightly before blending to preserve the bright cilantro flavor and prevent over-heating.
Keep oil at a steady 350–375°F; chips fry quickly and burn easily if oil is too hot.
Fry tortilla chips in small batches to avoid overcrowding and ensure even crispiness.

Substitutions

Cherry tomatoes → Roma or regular tomatoes (adjust quantity; may need to cut larger pieces)
Jalapeño → Serrano pepper (spicier) or omit entirely (milder salsa)
Fresh cilantro → Parsley (different herbaceous flavor)
Flour tortillas → Corn tortillas (more traditional; fry the same way)

Storage & make-ahead

Store roasted salsa in an airtight container in the refrigerator for up to 4 days. Keep fried tortilla chips in an airtight container at room temperature for up to 2 days; reheat in a 300°F oven for 3–5 minutes to restore crispness.

Equipment

Blender or food processor · Kitchen tongs or long-handled fork (for charring over flame)

Common Questions

How do you char the vegetables for roasted salsa?

Place tomatoes, peppers, jalapeño, garlic, and onion directly over a gas flame or under a broiler until the skin blisters and blackens, about 5-8 minutes. This caramelization adds depth and smokiness.

Can you make the salsa ahead of time?

Yes. Store roasted salsa in an airtight container in the fridge for up to 4 days. The flavors actually deepen after a day. Reheat gently or serve cold.

What oil is best for frying tortilla chips?

Vegetable oil, canola oil, or peanut oil work well because they have high smoke points (around 400°F). Keep oil at 350–375°F for crispy, evenly cooked chips.

Can you bake the tortilla chips instead of frying?

Yes. Brush tortilla strips lightly with oil, spread on a baking sheet, and bake at 375°F for 8–12 minutes, stirring halfway through, until golden and crispy.