Authentic Mexican Salsa with Toasted Tortilla Chips
AuthorJackie DeKnockCategoryGOURMET ADVENTURE, MexicoLet this wonderful salsa sit for a while so that all the flavors meld together for your man. Oh sure, you can purchase the salty cardboard slabs passed off as tortilla chips at grocery stores, but these homemade chips are by far the way to go and they’re a much healthier version…yep, for your man!
Place the onion, pepper, cilantro, garlic and jalapeno slices into a food processor. Pulse until finely chopped. Turn off and scrap down the sides using a spatula. Add in the tomatoes, and pulse just a few times until the tomatoes are coarsely chopped. You want to see bits of all the vegetables through out the salsa then you’re good to go!
In a separate bowl, whisk together olive oil, red wine vinegar, lime juice, salt and pepper. Slowly stir in salsa. Cover and refrigerate for 30 minutes -1 hour 30 Minutes. If you find salsa too 'liquidy', then just drain off some of the liquid.
Preheat oven to 350 degrees F. Line a large rimmed baking sheet with parchment paper.
Brush tortillas with oil, sprinkle with salt and cut the tortillas into quarters and then into eighths (a pizza cutter works really well). Scatter tortillas in a single layer on the baking sheet. Bake for 5-10 minutes 5 Minutes until nicely crisp and slightly browned (keep watching as they tend to brown quickly). Enjoy diving in together!
Chef’s Tip: Add mashed avocado to the salsa to make a fantastico guacamole for your Steak Tacos.
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Ingredients
Directions
Place the onion, pepper, cilantro, garlic and jalapeno slices into a food processor. Pulse until finely chopped. Turn off and scrap down the sides using a spatula. Add in the tomatoes, and pulse just a few times until the tomatoes are coarsely chopped. You want to see bits of all the vegetables through out the salsa then you’re good to go!
In a separate bowl, whisk together olive oil, red wine vinegar, lime juice, salt and pepper. Slowly stir in salsa. Cover and refrigerate for 30 minutes -1 hour 30 Minutes. If you find salsa too 'liquidy', then just drain off some of the liquid.
Preheat oven to 350 degrees F. Line a large rimmed baking sheet with parchment paper.
Brush tortillas with oil, sprinkle with salt and cut the tortillas into quarters and then into eighths (a pizza cutter works really well). Scatter tortillas in a single layer on the baking sheet. Bake for 5-10 minutes 5 Minutes until nicely crisp and slightly browned (keep watching as they tend to brown quickly). Enjoy diving in together!
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