Roasted Green Tomato Salsa with Homemade Tortilla Chips

Wash the tomatoes thoroughly and cut them in half. Place them cut-side down on a baking sheet lined with parchment paper. Add the garlic cloves and halved jalapeño peppers next to them.

Preheat the oven to 180°C and roast the vegetables for about 20 minutes, until tender and slightly charred.

After roasting, peel the tomatoes, then finely chop all the roasted vegetables (or coarsely purée them in a food processor). Add the juice of half a lime, salt, and finely chopped fresh coriander. Mix thoroughly and let it rest in the fridge before serving for the flavors to meld.