Tomato salsa with tortilla chips

Ingredients

• 500 g ripe tomatoes
• ½ white onion (75 g)
• 1 small chili, seeded for less heat
• 2 garlic cloves, unpeeled
• 1 tbsp lime juice
• 15 g cilantro
• ½ tsp kosher salt
• 150 g tortilla chips
• 1 lime, cut into wedges

Let’s make it

1. Heat a dry skillet over medium-high heat. Add tomatoes, onion, chili, and garlic; turn occasionally for 8–10 minutes until softened and lightly charred.
2. Cool until safe to handle. Peel garlic and remove chili stem.
3. Pulse roasted vegetables with lime juice, cilantro, and salt to a coarse salsa. Add a spoonful of water if very thick.
4. Transfer to a bowl and serve with tortilla chips and lime wedges. Refrigerate leftover salsa promptly.