Description
Some like it hot, some like it not. This salsa will make everyone happy. And homemade tortilla chips are the best!
Ingredients
- FOR THE SALSA:
- 1 can (28 oz. size) Whole Tomatoes
- ½ whole Red Onion, Chopped
- 1 whole Green Pepper, Stem And Seeds Removed, Then Chopped
- 2 cloves Garlic, Peeled
- 2 whole Jalapeño Peppers, Chopped With Seeds Reserved
- ¼ teaspoons Cumin
- ½ teaspoons Salt (or More To Taste)
- 1 whole Handful Fresh Cilantro
- 1 whole Lime
- FOR THE CHIPS:
- 6 whole 10-inch Size Tortillas (flour Or Corn)
- Olive Oil, Enough To Brush On Your Tortillas
- Sea Salt, to taste
Preparation
For the salsa:
Place canned tomatoes in a food processor. Add chopped onion, chopped green pepper, peeled garlic, 1 chopped jalapeño (don’t add the seeds or the other pepper yet), cumin, salt, and cilantro into the food processor. Squeeze in the fresh lime juice from the lime. Pulse until salsa reaches desired consistency.
Remove two cups of salsa from the food processor. This will be mild. Add the reserved jalapeño seeds and another whole jalapeño (if desired) to the food processor. Process until nice and smooth. This will be the medium/hot.
Be sure to label which is mild and which is medium/hot. For best results refrigerate for 24 hours.
For the tortilla chips:
Preheat oven to 350 F. Brush both sides of tortillas with olive oil. Sprinkle with salt. Stack the tortillas on top of each other. Use a pizza cutter to cut the tortillas into quarters. Put them on a baking tray. Bake 10-12 minutes or until golden brown.
