-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
-Chili powder or chili lime seasoning (optional)
-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
-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
-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.