Roasted Green Tomato Salsa with Tortilla Chips

Wash and halve the green tomatoes. Place them cut-side down on a baking sheet lined with parchment paper. Add the garlic and halved jalapeños. Preheat the oven to 180 °C and roast the vegetables for about 20 minutes.

After roasting, peel the skin from the tomatoes and finely chop everything. Add the juice of half a lime, a pinch of salt, and the finely chopped cilantro. Mix the salsa well and let it chill in the refrigerator.

For the tortilla chips, cut the whole wheat tortillas into triangles, spread them on a baking sheet, and bake at 200 °C in the oven until golden brown. This only takes a few minutes. After cooling, the chips will be wonderfully crispy. Serve with the salsa.