Fresh, fast salsa whipped up in the blender and baked tortilla chips to
go with it!
1 can (28 Ounce) whole tomatoes with juice
2 cans (10 Ounce) diced tomatoes and green chilies
1/4 c. chopped onion
1 clove garlic, minced
1 whole jalapeño, diced (use less for a mild salsa)
1 t. sugar
1/2 t. salt
1/2 t. ground cumin
1/2 c. fresh cilantro- I just tear off a big handful
1/2 whole lime, juiced
1. In a large food processor or blender, combine whole tomatoes, diced tomatoes, onion,
jalapeno, garlic, sugar, salt, cumin, lime juice, and cilantro. Pulse until you get the salsa to
the consistency you’d like. Taste and adjust seasonings, if necessary.
2. Refrigerate salsa for at least an hour. Serve with tortilla chips.
Baked Tortilla Chips
seasonings of your choice
Flour tortillas – the amount depends on how big of a batch you’d like to make. 1
size tortilla will make about 8-10 chips.
Olive oil or non-stick cooking spray
seasonings of your choice- I like to sprinkle mine with a little salt, pepper, and garlic
powder. Other options- Cumin, chili powder, Italian seasonings, barbeque seasoning.
Stack your tortillas on top of each other and cut in half. Then cut each half into 4-5
triangles (depending on how big you want them) Lay out on a cookie sheet and drizzle a
small amount of Olive oil, just enough to coat each tortilla- Or spray them with cooking
spray. Line them up so they do not overlap each other and lightly sprinkle with
seasonings. Bake @ 375 degrees for about 13-15 minutes or until golden and crispy.
Remove from oven and serve warm chips with salsa. DE-LISH!