Prep Time
Cook Time
Makes
FEATURED PRODUCT
INGREDIENTS
-
Mission Thin & Crispy Tortilla Chips
-
1 ½
lb Roma tomatoes, halved -
1
large onion, peeled and cut into wedges -
8
garlic cloves, unpeeled -
2
jalapenos, stemmed -
1
tbsp vegetable oil (if using grill) -
2
tbsp fresh lime juice -
1 ½
tsp cumin -
1
tsp coriander -
½
tsp dried oregano -
½
tsp salt -
½
cup cilantro, finely chopped
INSTRUCTIONS
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Step 1
First, choose an oven broiler or an outdoor barbecue grill for cooking.
-
Step 2
For broiler: arrange tomatoes, onion, garlic, and jalapeños on a baking sheet lined with foil. Broil close to the heat, turning vegetables occasionally until charred, 12-15 minutes. You may need to remove garlic from oven before other vegetables are finished cooking.
-
Step 3
For grill: lightly brush tomatoes, onion, and jalapeños with oil. Place jalapeños and garlic in a grill basket, and place tomatoes and onion wedges directly on grill grate. Grill, turning frequently until vegetables are charred, about 10 minutes.
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Step 4
Once cooked, transfer tomatoes, onion, peeled garlic and jalapeños to a blender or food processor. For a milder salsa, remove seeds from jalapeños.
-
Step 5
Add lime juice, cumin, coriander, oregano, and salt to your blender or food processor and pulse until vegetables are finely ground.
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Step 6
Transfer to a bowl and stir in cilantro, adding salt or lime juice if needed. Serve with Mission Thin & Crispy Tortilla Chips and enjoy!