Homemade Salsa and Chips

You can customize this salad so easily by adding the ingredients that you and your family love.

Prep time:
Serving size: 10
Calories per serving: 98

3 large ripe tomatoes, diced or one 14-ounce can diced tomatoes with their juice
1 small onion, finely chopped
1 small green bell pepper, seeds and veins removed, and minced
1-4 ounces can chopped green chiles with juice
1 clove garlic, minced
2 tablespoons red wine vinegar
1 tablespoon olive oil
fried tortilla chips, recipe follows
Other ingredients you may want to add:
1 small red onion, finely diced
2-15 ounces cans black beans, drained and rinsed
1 large avocado, peeled and diced
salt and freshly ground black pepper
1 mango, peeled and diced
1/2 cup pineapple chunks
2 limes, juiced
Fried tortilla chips:
8 fresh corn tortillas
oil, for frying
house seasoning, to taste, recipe follows
House Seasoning
1 cup salt
1/4 cup black pepper
1/4 cup garlic powder

Combine all ingredients, and any extra ingredients you may want to add, in a large glass bowl. Stir well with a spoon. Cover with plastic wrap and chill until serving time.

Serve with Fried Tortilla Chips.

Arrange the tortillas in a stack and cut into 6 equal wedges. Pour about 1-inch of oil in a large frying pan over medium-high heat to 350 degrees F on a deep-fat frying thermometer. Fry just a few at a time, turning occasionally, until crisp and lightly browned, about 1 minute. Drain on paper towels; sprinkle lightly with salt, if desired. Store in an airtight container.

Mix ingredients together and store in an airtight container for up to 6 months.

Source: foodnetwork.com

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