Chips and Salsa
You’re probably thinking chips and salsa are boring. This could be true if it comes from a jar. Our chips and salsa are definitely yummy. They are semi-homemade which makes me feel better about eating all of the chips.
While this recipe is super easy, it is somewhat time-consuming. For the chips you’ll need:
* Corn tortillas (I used both white and yellow)
* Olive Oil
Pre-heat the oven to 350 degrees. I used 20 tortillas total, which made 120 chips when I cut eat tortilla into 6 pieces. Brush both sides of the tortilla with olive oil and salt each side. I stacked up 5 tortillas when they were oiled and salted, then cut them into triangles. I spread them across a cookie sheet and placed them into the oven.
Let them bake for 7-10 minutes, then turn them over. They are done when they are crisp and a golden brown.
For the salsa you will need:
* 2 Cans Rotel diced tomatoes and green chilies
* 2 Roma tomatoes
* Half a white onion
* Half a jalapeno with the seeds taken out
* 2 Cloves of Garlic
* A few leaves of Cilantro
* Teaspoon of fresh lime juice
* Salt to taste
* Put all the ingredients into a Cuisinart (or a blender will do). Pulse the mixture until it has a texture you like. Place in a sealed container in the fridge.
(Again, sorry my measurements aren’t exact, we just throw things in that we think will taste good). Fine tune the recipe to your specific tastes. This ended up with a bit of a bite, but not very spicy (I can’t handle the heat).
* Place the chips in an air tight container to keep them fresh and crisp. Enjoy!