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Tortilla Chips and Roasted Tomato Salsa

10-12 plum tomatoes, quartered lengthwise, do not peel or seed
8 shallots, peeled, left whole
5 cloves fresh garlic, peeled left whole
sea salt
1 sprig fresh rosemary, leaves stripped
2 poblano chiles
grated zest and juice of 1 fresh lemon
2 tablespoons extra virgin olive oil
1/4 (one quarter) teaspoon brown rice syrup

6-8 soft corn tortillas
avocado or light olive oil

Preheat oven to 325 degrees. Arrange tomato pieces on a baking sheet. Sprinkle shallots and garlic over the tomatoes. Sprinkle with sea salt. Roast for 1-1 2 hours, until beginning to dry. Do not let them burn or blacken. Cool tomatoes and peel. Finely mince along with shallots and garlic. Transfer to a mixing bowl. Soak chiles in very hot water for 10 minutes, drain and remove the stem. Split lengthwise, remove seeds and finely mince. Mix chiles, lemon zest and juice, rosemary, oil and rice syrup, with salt to taste into the tomato mixture. Mix well and allow to stand for about an hour before serving. 

To make the tortilla chips, cut the tortillas into 8-10 wedges, chip-size. Place about an inch of oil in a deep skillet and turn heat to medium. When the oil is hot (patterns will form, known as, dancing), quickly fry the chips until crisp, 1-2 minutes. Drain on parchment and sprinkle lightly with salt. 

Makes 5-6 servings of salsa and chips.

Note: While this salsa takes time to make, it will keep, refrigerated for about 10 days, so you can make it ahead.  


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