Fire-Roasted Salsa + Homemade Tortilla Chips

• 2 Anaheim peppers
• ½ small red onion
• 2 cloves garlic
• ½ to 1 jalapeño pepper
• 1 lime
• 28-ounce can diced fire-roasted Muir Glen tomatoes

Handful cilantro

• 1 teaspoon kosher salt
• 12 corn tortillas

Olive oil

Kosher salt

1. 1. Remove the tops and seeds from the Anaheim peppers. Roughly chop the red onion. Peel 2 cloves garlic. Cut the jalapeño pepper in half and remove the seeds (leave the seeds and/or use the whole jalapeño pepper for a spicier version). Juice 1 lime.
2. 2. Char the Anaheim peppers by placing each on an open burner flame and heating until mostly blackened, turning frequently, under 1 minute per side.
3. 3. In a blender or food processor, add all ingredients and pulse until combined but still slightly chunky.
4. 1. Preheat oven to 350°F.
5. 2. Using a pastry brush, brush the tortillas with olive oil on both sides. Use a pizza cutter to cut them into 8 wedges per tortilla.
6. 3. Line a baking sheet with parchment paper. Place the chips on the sheet and sprinkle with kosher salt. Bake for 15 minutes and check if they are crisp; if not, bake a few minutes more. Remove from the oven and allow to cool.