Grilled Tomato and Red Pepper Salsa
Thin and Crispy Tortilla Chips
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Prep Time
15
minutes
Cook Time
10
minutes
Makes
8
servings
Featured Product
Thin and Crispy Tortilla Chips
Learn MoreIngredients
1
bag Mission Thin & Crispy Tortilla Chips
4
Roma tomatoes, halved
2
red bell peppers, halved and seeded
jalapeño peppers, to taste
1
medium onion, peeled and halved
2
tbsp. vegetable oil
½
cup chopped cilantro
2
tbsp. lime juice
2
garlic cloves, minced or pressed
¾
tsp. salt
Instructions
Step 1
Prepare a hot two-zone grill fire or preheat a gas grill on medium-high for 10 minutes, then turn one burner down to medium. Alternatively, preheat a grill pan or indoor grill over medium-high heat.
Step 2
Lightly brush tomatoes, peppers, jalapeños, and onion with oil and grill, turning occasionally, until charred and tender, about 10 minutes. Transfer to a cutting board and let cool slightly. Cut vegetables into chunks, discarding jalapeño stems (and seeds, if desired), and transfer to a food processor.
Step 3
To food processor add cilantro, lime juice, garlic, and salt and pulse until everything is finely chopped.
Step 4
Transfer salsa to a bowl and serve with tortilla strips.
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