Salsa & Chips
Difficulty: easy
Prep Time: Five Minutes
Total Time: Under an hour
Salsa:
1 tomato, diced
1 small red onion, diced
1 clove garlic, minced
1 cup corn kernels
1 jalapeño, minced
1/2 green pepper, diced
1/2 red pepper, diced
1/2 yellow pepper, diced
Juice of one lemon
Fresh cilantro, to taste
Salt & pepper, to taste
Chips:
2 (12”) whole wheat flour tortillas
1/4 cup extra-virgin olive oil
1/2 tsp onion powder
1/2 tsp garlic powder
1/4 tsp cayenne pepper
1/2 tsp celery salt
1/4 tsp chili powder
Pinch black pepper
1 tomato, diced
1 small red onion, diced
1 clove garlic, minced
1 cup corn kernels
1 jalapeño, minced
1/2 green pepper, diced
1/2 red pepper, diced
1/2 yellow pepper, diced
Juice of one lemon
Fresh cilantro, to taste
Salt & pepper, to taste
Chips:
2 (12”) whole wheat flour tortillas
1/4 cup extra-virgin olive oil
1/2 tsp onion powder
1/2 tsp garlic powder
1/4 tsp cayenne pepper
1/2 tsp celery salt
1/4 tsp chili powder
Pinch black pepper
Combine all salsa ingredients in a bowl; cover and let sit in the refrigerator for 2-3 hours to thoroughly combine the flavours. Mix spices and oil together and brush onto tortillas. Cut tortillas into triangles and bake at 350°F for about 15-20 min., or until dried. Dip chips in salsa.
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