A jar of store-bought salsa and a bag of corn chips was, for years, my idea of a totally fine party appetizer. And I mean, it is fine. But once I started actually reading labels and figuring out what seed oils and mystery preservatives do in my body, "fine" stopped being good enough. So I made this instead, and now I cannot go back. This charred tomato and roasted garlic salsa is the real deal. We are talking blistered tomatoes, smoky charred peppers, roasted garlic that gets all sweet and jammy in the oven, blitzed together into something that tastes like it came out of a kitchen in Oaxaca. And the plantain chips? Crispy, golden, and baked with nothing but avocado oil and salt. No seed oils. No grains. No junk. This is the kind of appetizer I put out when people who do not eat paleo come over, because nobody ever asks if it is healthy. They just eat the whole bowl and ask for the recipe.
Nutritional Benefits
Tomatoes: More Than Just a Salsa Base
- Rich in lycopene, a powerful antioxidant that studies have linked to reduced inflammation and oxidative stress.
- Charring the tomatoes actually concentrates their natural sugars and nutrients while adding depth of flavor.
- Good source of vitamin C, potassium, and folate.
Roasted Garlic: The Quiet Powerhouse
- Garlic contains allicin, a compound with well-documented antimicrobial and anti-inflammatory properties.
- Roasting mellows the sharpness while keeping its beneficial sulfur compounds largely intact.
- Supports gut health and immune function, which is something your body will thank you for.
Green Plantains: A Smarter Chip
- Green (unripe) plantains are higher in resistant starch than ripe ones, which feeds beneficial gut bacteria and supports steady blood sugar levels.
- They are naturally gluten-free and grain-free, making them a solid whole-food alternative to corn or wheat-based chips.
- Baking them in avocado oil instead of frying keeps the fat profile clean and stable at high heat.
Avocado Oil: The Right Fat for the Job
- High smoke point makes it ideal for roasting and baking without oxidizing into harmful compounds.
- Rich in oleic acid (the same heart-healthy monounsaturated fat found in olive oil).
- A far better choice than the canola or vegetable oils you will find in most store-bought chips.
FAQs
Can I make the salsa ahead of time?
Yes, and honestly it gets better after a few hours in the fridge. The flavors settle and deepen. Store it in an airtight container for up to 4 days. Give it a good stir and a fresh squeeze of lime before serving.
My plantain chips came out soft. What happened?
A few things could cause this. First, make sure your slices are thin, about 1/8 inch. Too thick and they will not crisp up properly. Second, do not crowd the pan. Overlapping traps steam and makes them soggy. Third, give them a couple extra minutes if needed. Every oven runs a little different. They will crisp more as they cool, so let them sit for 3 to 4 minutes before you declare them a failure.
How spicy is this salsa?
As written with the jalapeño seeds removed, it has a mild to medium heat. If you want more fire, leave the seeds in one or both jalapeños. If you want it totally mild, swap the jalapeños for a cubanelle or just use an extra poblano.
Can I use a cast iron skillet instead of a broiler?
Absolutely. A screaming hot cast iron skillet will char the tomatoes and peppers beautifully. Work in batches, press them cut side down, and let them sit undisturbed for 3 to 4 minutes per side until you get that deep char. It takes a little longer but the flavor is incredible.
Are green plantains different from yellow plantains for this recipe?
Yes. Green (unripe) plantains are starchier and less sweet, which makes them hold up much better as a chip. Yellow plantains are riper and sweeter, they will not crisp the same way and you will end up with something closer to a baked candy, which is delicious but not what we are going for here.
Is this recipe Whole30 compliant?
Yes, every ingredient in this recipe is Whole30 compliant. No added sugar, no grains, no seed oils, no dairy. It is also strictly paleo.
If you make this, I want to see it. Tag me over on Instagram so I can cheer you on. And if you are new here and this is your first paleo recipe, welcome. You picked a good one to start with. There is a whole lot more where this came from.
That Paleo Chick
Real food that heals
RecipePaleoAppetizerGluten-Free
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