5/5/10

Restaurant-style Salsa with Homemade Baked Tortilla Chips

Happy Cinco de Mayo!

Restaurant-style Salsa 
with Homemade Baked Tortilla Chips

Many thanks to my buddy, Susieloulou, for  sharing Pioneer Woman's Salsa recipe! It is absolutely delicious! Thank you, Susieloulou! As PW Ree suggested, I tweaked the recipe to our taste (and to use ingredients I had in the pantry!) This recipe makes about 6 cups of salsa - enough to share! Larry took some to work, and we polished off the rest. You could cut this recipe in half, if you like. Play around with these ingredients and make this salsa your own!
I also made good use of some corn tortillas in my fridge by making baked tortilla chips. We love these, and they're much more healthful than the commercially prepared version! 
Be sure to check out Pioneer Woman's site (I am sure most of you already have!) and recipe book, which contains great recipes and beautiful photos! Ree has a way of making homemaking, cooking and homeschooling look and sound much more interesting than I do! Blessings to all! Happy Cinco de Mayo!

Restaurant-style Salsa

Restaurant-style Salsa

1 can (14-ounce) diced tomatoes with juice
1 can (14-ounce) pureed tomatoes (I liked the thickness the puree tomatoes added.)
2 cans (10-ounce) Ro*tel Tomatoes
1 medium onion, chopped
1 clove garlic, minced
1 jalapeno pepper, quartered, seeded and sliced thin
1 teaspoon sugar
1 teaspoon salt
½  teaspoon ground cumin
1 bunch fresh cilantro, chopped (This ingredient provides a wonderful freshness to this recipe!)
2 tablespoons lime juice

Place all ingredients into a food processor and pulse until you get the consistency you like.
Test seasonings with a tortilla chip and adjust as needed.
Refrigerate salsa for at least an hour.
Serve with tortilla chips.

Stacking the tortillas makes quick work 
of cutting them into chips. 

Ready for the oven!

Homemade Baked Tortilla Chips

1 teaspoon ground cumin
1 teaspoon chili powder
1 teaspoon salt
corn tortillas
cooking spray

Preheat oven to 350 degrees.
Combine the cumin, chili powder and salt in a small bowl. Set aside.
Stack tortillas into short stacks of about 4 tortillas.
With a large knife, cut the stacks into triangles.
Arrange chips in a single layer on a cookie sheet.
Lightly spritz with cooking spray.
Sprinkle chips with cumin mixture.
Bake for about 7 minutes.
Flip chips and bake for another 8 minutes or until the chips are crisp. Watch closely to prevent burning.
Serve warm.
Store cooled chips in a zippered plastic bag.

4 comments:

  1. This comment has been removed by the author.

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  2. Sounds good, think I will make some salsa tonight !

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  3. Isn't it yummy? I will try those chips - they look *good* and it'd be great to be able to use up extra corn tortillas as they don't last so well. Thanks.
    (had to correct typo - so I'm a perfectionist!)

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  4. I fully understand! I am surprised and horrified by how many mistakes I find in my writing of this blog! Sometimes I think my brain just goes on vacation!

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Thanks for sharing! I love comments!