Chips and Salsa. One of the most accessible and honestly, delicious, party snacks. When award-winning Chef Jose Garces brought the Olón concept to Tropicana Atlantic City, it was important to feature something we’re all comfortable with, but with the heralded Garces twist.
The result was a delicious interpretation of the classic snack, with unique roasted pepper and sun dried tomato flavor. The added hint of sweetness from munching on this Salsa with Plantain chips truly set it a tier above the rest. And now you can make it at home.
1 cup onions, peeled and diced
1 cup sun dried tomatoes, diced
1 cup tomato juice
1 cup roasted red peppers, diced
¼ cup red wine vinegar
1 tablespoon and ½ cup extra virgin olive oil
¼ cup parsley, finely chopped
Salt, to taste
Preheat oven to 400 degrees Fahrenheit
Place onions in a small roasting pan, toss with 1 tablespoon of olive oil and cover with aluminum foil. Roast until just tender.
Meanwhile, soak the sun dried tomatoes in tomato juice for 30 minutes.
In a small mixing bowl, combine remaining olive oil, vinegar, and parsley. Add remaining ingredients and combine. Season to taste. Serve with plantain chips.
Chef Jose Garces/from Olón, adapted for home use