Wednesday, April 18, 2012

Tortilla Chips + Salsa

Today I am headed back home to San Diego for a couple days to celebrate my sister, bride-to-be, to prepare and honor her for her tea part shower-- lots of DIY projects and recipes to come. So here is a super easy recipe for my most favorite snack, chips and salsa!

Who doesn't love chips and salsa-- it might just be one of my favorite snacks! But pre-packed chips can get pricey and packed with a lot of unwanted fats and chemicals... so I like to bake my own. I actually don't use any oil on mine, just for a healthier chip, although it does add some flavor and extra crisp-- its up to you. It is so easy and tastes great with the perfect crisp and freshness .  And what beats homemade salsa, this recipe is just a loose version or a base as to whatever you would like to add into your mix.

Living in Mexico it is so easy to come across fresh tortillas-- as its a staple food in the Mexican diet. But as for you, I highly recommend that you go to a Mexican market near you to pick up some fresh tortillas if available, plus the cost is considerably cheaper (ours cost about 65 cents) -- also, in one manner, I don't understand how the tortillas in markets last so long on the shelf... Anyways, so often times we have a ton of tortillas left over and I store them in the fridge up to a couple of days until I get a chance to make some chips.

Layout of triangles before placing in oven.

The finished product. 

Tortilla Chips: 

Corn Tortillas (about 25)

Preheat the oven to 350 degrees F. First, cut the stack of tortillas in half. After I take each section and slice in half again. Which should leave you with 4 large sections and cut each one more time-- makes 8 individual triangles. Then lay the triangles on a baking sheet one opposite of another so you can fit as many as possible on your baking sheet. After sprinkle over the tray salt and seasoning. Place inside the oven and let bake for about 15 minutes or until golden brown.Toss them into a bowl. Repeat this until all your triangles are gone and transformed into  fresh, light, and crispy chips! Be sure to keep in a sealed baggie or container and for lasts for a couple of days.

*We like to sprinkle some Paprika, but your more then welcome to try out other spices, like garlic powder, chili seasoning, or even lime juice. 

Salsa: (about 3 cups)

3 tomatoes
1/3 onion
1 serrano pepper
1 handful cilantro
2 cloves garlic
1 lime, juiced
1/2 tsp chili powder
1 tsp dried oregano
1/2 bouillon cube (tomato or vegetable)
1 tbsp vinegar
1 tsp olive oil

Chop produce into larger sized pieces and place in the blender. Add the rest of the ingredients as well. Blend until mixed and consistency you desire. Pour into a bowl or Tupperware. 

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