Roasted Mango Tomato Salsa & Fresh Tortilla Chips

INGREDIENTS

-Corn tortillas, cut into fourths

-3 Roma tomatoes

-1 Jalapeno (can sub for habanero if you want a spicier salsa)

-1/2 an onion

-3 cloves of garlic

-The juice of 1 lime

-1/2 a bunch of cilantro

-Salt & pepper to taste

-1 mango

-Chili powder or chili lime seasoning (optional)  

METHOD

-If you wish to bake your chips, preheat the oven to 350

-Place the corn tortilla slices on a baking sheet and lightly brush with oil

-Sprinkle with salt & chili lime seasoning (if desired) 

-Bake the chips for 10-15 minutes (or until crispy) rotating the pan halfway through to ensure even cooking

FRYING CHIPS

-Place a pan with canola or vegetable oil over med-high heat. You don't need a crazy amount of oil just enough to submerge the chips, about 1/4 inch will do just fine

-Allow the chips to fry until crisp, about 45 sec- 1 min

-Immediately after removing from oil toss in a large bowl with some salt

SALSA

-Preheat oven to 450

-Slice tomatoes, onion, jalapeno in half and place on a roasting tray

-Smash & peel 3 cloves of garlic and add them to the mix

-Drizzle the tray with a bit of olive oil and sprinkle on some salt & chili lime seasoning (if desired)

-Roast in the oven for about 20 minutes, for the final 5 minutes place the broiler on high to get some nice char on everything.

-While roasting, prepare your mango. To do so simply peel and sautee it in a hot pan with a bit of oil until browned. This can be done on a grill, quite frankly that works better. If you have a grill at hand then by all means grill those mangos up until slightly charred! 

-Place all ingredients from the roasting tray, as well and mango, cilantro, and lime juice into a bowl and blend until smooth.

-Season the salsa w/ salt & pepper to taste.