INGREDIENTS
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4 tablespoons extra-virgin olive oil
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4 slicing tomatoes, quartered (about 3 pounds)
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2 cloves garlic
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1 jalapeno
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1 white onion, quartered
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Kosher salt and freshly ground pepper
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1/4 cup packed fresh cilantro leaves
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3 tablespoons white distilled vinegar
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1/2 teaspoon sugar
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Juice of 2 limes
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One 12-ounce bag corn tortilla chips
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Zest of 2 limes
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Juice of 1 lime