Ingredients:

  • 6 medium Roma tomatoes, halved and seeded
  • 1 large white onion, cut into thick rounds
  • 2 medium jalapeños, stems removed
  • 3 cloves garlic, peeled
  • 0.5 cup fresh cilantro, including stems
  • 2 tbsp fresh lime juice
  • 1 tsp sea salt
  • 0.5 tsp ground cumin
  • 13 oz white corn tortilla chips
  • 13 oz blue corn tortilla chips
  • 2 medium watermelon radishes, thinly sliced
  • 1 cup jicama sticks
  • 1 tsp Tajin seasoning
  • 0.5 cup crumbled queso fresco
  • 1 medium lime, cut into wedges

Instructions:

  1. Halve the Roma tomatoes and scoop out the watery seeds and jelly. Pat the skins dry with a paper towel. Slice the white onion into thick, intact rounds.
  2. Heat a large cast iron skillet over high heat until slightly smoking. Place tomatoes skin-side down, onion rounds, and jalapeños in the dry skillet.
  3. Char the vegetables untouched for 3-4 minutes until skins are blackened and blistered. Add garlic cloves for the final 60 seconds of cooking.
  4. Transfer charred vegetables to a food processor. Add cilantro, lime juice, sea salt, and cumin. Pulse until the salsa reaches a chunky, robust consistency.
  5. On a large wooden board, place the salsa bowl in the center. Arrange white and blue corn chips in alternating sections around the bowl.
  6. Incorporate the sliced radishes and jicama sticks (dusted with Tajin) into the gaps. Sprinkle queso fresco over the board and garnish with lime wedges.