Roasted Pepper Salsa with Homemade Tortilla Chips

INGREDIENTS:

Salsa:
1 large green pepper, seeded, cut into 4 pieces
1 large red pepper, seeded, cut into 4 pieces
1 large yellow pepper, seeded, cut into 4 pieces
2 large poblano peppers, seeded, cut into 4 pieces
1 to 2 jalapeno peppers, seeded, cut in ½
1 cup chopped tomato
½ cup chopped red onion
1/3 cup chopped fresh cilantro leaves
1 teaspoon minced fresh garlic
1 teaspoon Kosher salt
¼ teaspoon freshly ground pepper
3 tablespoons extra virgin olive oil
1 tablespoon freshly squeezed lime juice

8 Mission 6-Inch Low Count Corn Tortillas
1 ½ tablespoons vegetable oil
Kosher salt
Chili powder

Preparation:

Heat broiler to high.  Place all peppers on two foil lined cookie sheets.  Broil until peppers are charred (8 to 10 minutes).  Remove from oven and let cool; remove and discard charred skins.  Chop roasted peppers and place in a bowl along with remaining salsa ingredients.  Mix well; set aside. Heat oven to 400 F.   Brush each corn tortilla with vegetable oil, cut into triangles, and sprinkle with salt and chili powder.  Place on cookie sheets.  Bake until lightly browned (12 to 14 minutes).  Remove from oven and cool completely.  Serve salsa with corn chips.

Makes 6-8 servings

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