Fire-Roasted Tomato Salsa + Homemade Tortilla Chips

In Appetizers/ Popular/ Recipes/ Snack

Fire-Roasted Tomato Salsa + Homemade Tortilla Chips | A Couple Cooks

Fire-Roasted Tomato Salsa + Homemade Tortilla Chips | A Couple Cooks

Fire-Roasted Tomato Salsa + Homemade Tortilla Chips | A Couple Cooks

Fire-Roasted Tomato Salsa + Homemade Tortilla Chips | A Couple Cooks

Fire-Roasted Tomato Salsa + Homemade Tortilla Chips | A Couple Cooks

Fire-Roasted Tomato Salsa + Homemade Tortilla Chips | A Couple Cooks

Anyone else feel like we’ve been asleep for the past several months, waiting for the changing of the season? I completely forgot that people could go for walks, trees could be green, and evenings could be filled with golden light. Now that it’s possible again, my mind is ripe with possibility: we can grow tomatoes! have pizza parties on the deck! bonfires! lazy walks to get ice cream! I feel like a crocus poking its head out after a long winter sleep.

I’m also dying for summery fresh flavors, which won’t come around for several more months, but a girl can dream, can’t she? This salsa was born of those summer dreams, but instead of using fresh tomatoes from the garden (we’ll need at least 4 more months for that here in Indiana), we’ve used canned fire-roasted tomatoes. With the standard Latin fixings, the flavor is fantastic and just what we needed to get out of the winter doldrums.

One interesting part of the recipe is charring the Anaheim peppers over an open flame on your cook top; it’s not required, but it gives a great punch to an already tasty dip. We’ve also included instructions on how to make your own baked tortilla chips – they’re easy to make and taste fabulous. They might be slightly healthier than purchased, depending on how those chips are made, but we like to make them at home just for the novelty. It’s a fun project to do with family or friends.

Also, are ya’ll doing anything for spring break? In two weeks, we’re going to Flagstaff to visit family, and then driving from Flagstaff from Denver to meet up with the dear faces behind Oh Ladycakes and Edible Perspective. We’re pretty pumped. Any recommendations for either city? We’d love to hear them in the comments.


Fire-Roasted Salsa + Homemade Tortilla Chips

1 Star (No Ratings Yet)

  • Author: a Couple Cooks
  • Yield: 8


  • 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


  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. 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. In a blender or food processor, add all ingredients and pulse until combined but still slightly chunky.



Fire-Roasted Salsa + Homemade Tortilla Chips

1 Star (No Ratings Yet)

  • Author: a Couple Cooks
  • Yield: 6


  • 12 corn tortillas
  • Olive oil
  • Kosher salt


  1. Preheat oven to 350°F.
  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.
  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.

This post is sponsored by Muir Glen. Product opinions are our own. Thank you for supporting the sponsors of A Couple Cooks! 


  • Reply
    lynsey |
    March 22, 2015 at 8:06 pm

    super in love with the idea of homemade tortilla chips!! thanks for sharing. xo

  • Reply
    Abby @ The Frosted Vegan
    March 23, 2015 at 7:05 am

    I feel this way too! It seems like in the Midwest, everyone is asleep until spring gets here. Then it’s time for everything outside, all the time. Have a lovely trip in a couple of weeks! I had lunch with Ashley a couple months back when I was in Denver for a long weekend at a delicious Mexican restaurant, so make sure she shares that one with you!

  • Reply
    Heather - Butter&Burlap
    March 23, 2015 at 8:47 am

    Fire-Roasted Salsa is hands down one of my summertime favorites! It sounds silly, but I didn’t realize homemade tortilla chips could be so easy! Ha. Quick question, are Anaheim peppers readily found in any local grocery store? I live in a small town so we often don’t get “specialty” items. Great recipe though, I’m ready for warmer weather!

    • Reply
      March 23, 2015 at 9:02 am

      The anaheim peppers are sometimes found a normal grocery stores here — not specialty. You could substitute any pepper here, 1 poblano, 2 banana, even 1 bell pepper. The anaheims we used were fairly spicy, but not super hot.

  • Reply
    Jessie Snyder | Faring Well
    March 23, 2015 at 9:06 am

    Oh my goodness you have me craving all the chips and salsa now! Drooling. I use to live in Arizona and now live in Denver, you are going to be visiting some great places!!

  • Reply
    Katie @ Whole Nourishment
    March 23, 2015 at 11:06 am

    What a awesome salsa. I’m ready for fresh summer flavors as well, but until then I should definitely have to make some of this homemade salsa. Enjoy your trip!

  • Reply
    Amy @ Parsley In My Teeth
    March 23, 2015 at 5:33 pm

    Love the homemade chips! They are so simple, but the robot in me always takes the lazy, store-bought route. Now I’m inspired to DIY!

  • Reply
    March 23, 2015 at 7:47 pm

    I’ve never made my own tortilla chips, but I think I will now because it seems so simple! And like a great thing to do for a party :) We are still trying to crawl out of the winter doldrums here in NY; I was just happy today that most of the snow had melted. The sunshine and longer daylight have been deceiving– it’s still 30 and windy and just…frustrating. But you’re right, a snack like this tastes like warm weather, I’m sure!

  • Reply
    March 23, 2015 at 8:27 pm

    Thank you so much for the awesome recipes!! Can’t wait to try!!

  • Reply
    Jenn I
    March 24, 2015 at 1:56 pm

    Looks yummy! Try Root Down in Denver – really delicious veggie (possibly vegan? can’t remember) restaurant. And Lucille’s for breakfast – not veggie, creole/cajun/southern-y, but so, so, good. They’re Bloody Marys are fantastic.

    • Reply
      April 6, 2015 at 9:51 pm

      Awesome! I think we will be going to Root Down and can’t wait! Will let you know :)

  • Reply
    ashlie rice
    March 24, 2015 at 11:10 pm

    Denver- I second Root Down and want to add Zengo’s for asparagus tacos and the best veggie sushi I have ever had.

  • Reply
    Liz @ Floating Kitchen
    March 27, 2015 at 8:17 am

    Oh I’m so ready for summer and all the wonderful summer eats. Chips and salsa on the patio sounds heavenly right now. Have a great trip. Sounds like so much fun!

  • Reply
    March 28, 2015 at 3:47 pm

    Oh wow, I love chips and salsa so this is dangerous for me! Thank you for sharing, I will definitely be trying it soon!!

  • Reply
    Jo B.
    March 31, 2015 at 11:30 am

    Oh my, that looks AMAZING and so YUMMY! I’m definitely trying this out some day!

    Joanne Black

  • Reply
    April 22, 2015 at 10:47 pm

    It looks really yummy! There is nothing better than homemade salsa and tortilla chips. This would be great while spending some time chatting with your friends or family.

  • Reply
    April 26, 2015 at 5:36 pm

    I was just wishing I could get to chipotle for some of their chips and guac. I was too lazy for that so I decided to toast a corn tortilla in the toaster and sprinkle salt on top of it. I broke it in fours and topped each slice with some avo. It did the job– but this sounds much better. We could hang out any day.

  • Reply
    January 26, 2018 at 12:25 pm

    Hi guys, I am listening to older podcasts and picked the Rick Bayless one. He had a tomatillo salsa but I believe up front you talked about this salsa. I’d thought you mentioned that you used an ancho chili in it, along with some chipotle. Yes? They are not listed above so perhaps you’ve refined it since then or just like to make different versions. If so were those added on top of everything above? Not sure why not, just a boost in flavor and it adds little nothing to the volume. And did you cook it a bit as well?

    Enjoying your recipe ideas. Now I need to make a few!


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