by nannydeb
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nannydeb's Notes:
6 corn tortilla, cut in wedges Ask a question about this ingredient
splashes fresh lime juice Ask a question about this ingredient
dashes chili powder Ask a question about this ingredient
dashes cumin Ask a question about this ingredient
3 medium fresh tomatoes or a 14.5 ounce can of diced tomatoes Ask a question about this ingredient
1/2 teaspoon salt Ask a question about this ingredient
1 teaspoon fresh lime juice Ask a question about this ingredient
1 tablespoon fresh cilantro Ask a question about this ingredient
2 fresh jalapenos, or as hot as you like it Ask a question about this ingredient
1 large clove garlic Ask a question about this ingredient
2 tablespoons diced onion Ask a question about this ingredient
Preheat oven to 350 degrees.
Ask a question about this stepPlace tortilla wedges on a baking sheet and sprinkle with fresh lime juice, chili powder and cumin. Bake for approximately 20 minutes, but keep an eye on them after 15 minutes so that they don't burn.
Ask a question about this stepIn a food processor, puree one of the tomatoes, salt, lime juice, cilantro, jalapenos and garlic.
Ask a question about this stepAdd the remaining two tomatoes and "jog blend" the mixture so that the tomatoes stay somewhat chunky.
Ask a question about this stepPut the salsa mixture in a serving bowl and add the diced onion. If you put the onion in the food processor it tastes too oniony.
Ask a question about this stepServe with the baked chips and enjoy!
Ask a question about this step
Eugenia is the author of the book Well-Preserved and writes about homemade food preservation for the Denver Post's Well-Preserved blog.
Yum, this sounds like a great quick and easy recipe! No need for salsa from a jar.