Bruce Mitchell's Homemade Chips & Fire Roasted Salsa

Try Bruce's Homemade Chips and Roasted Salsa tonight! Crunchy tortilla chips paired with zesty salsa made from roasted tomatoes, tomatillos, and jalapeños—it's a fiesta in every bite!

Homemade Chips and Roasted Salsa recipe: https://blackstoneproducts.com/blogs/recipes/homemade-chips-and-roasted-salsa

Ingredients
Small bag of corn tortillas
Small bag of flour tortillas
4 Roma tomatoes
4 Tomatillos, husked
2 Poblano peppers
1/2 white onion
4 Jalapeño peppers
1/2 cup cilantro
4 garlic cloves
1 lime
2 small cans diced green chiles
Blackstone S.P.G. seasoning
Olive oil
1 gallon vegetable oil

Directions
1. Preheat your Blackstone Pizza Oven to 400°F and the Blackstone Griddle to high heat on two zones.

2. In a large aluminum pan, heat 1 gallon of vegetable oil to 375°F.

3. On a pizza tray or similar, place all vegetables, halved lime, and garlic cloves (remove tomatillo husks and slice lime). Drizzle lightly with olive oil and season with Blackstone S.P.G. (Do not roast cilantro.)

4. Place the tray of veggies in the pizza oven on the rotating stone. Cook for 2-3 minutes until veggies start to blister. Pause the rotating tray, flip the veggies, and repeat until all sides are blistered. Turn off the rotating stone and let veggies cool on the tray, being cautious of juices from tomatoes.

5. Once cooled, blend veggies in batches. Add two of each veggie, two garlic cloves, juice of half a lime, 1/4 cup cilantro, 1 small can diced green chiles, about 2 tsp SPG (adjust to taste), 1/4 cup water. Blend until smooth, adding salt to taste. Let salsa cool while frying chips.

6. Heat vegetable oil to 365-375°F. Cut tortillas into triangles.

7. Fry tortillas in small batches for about 2 minutes until lightly golden. Flip and cook until both sides are light brown. Drain each batch on paper towels and season with salt immediately.

8. Serve chips piled high on a platter with homemade salsa on the side. Enjoy!

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