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Easy roasted corn salsa with totopos (tortilla chips)
This recipe is great for starters or as a side dish. Roast about 1 cup of sweet corn, one jalapeño, 1-2 tomatoes, one roasted Anaheim pepper, add fresh red onion, cilantro, 1-2 Thai chili (optional), a dash of cumin, salt to taste, and 1-2 lines (juice). Chop everything, mix it and store it in the fridge for at least 30 min. For my tortillas chips, I used leftover corn tortillas seasoned with chili powder and garlic salt. Add some oil for extra crunch. You can bake at the chips at 400F for about 10 min (flip halfway) or air fried them! Enjoy this recipe cold.