Ingredients
Scale
Salsa:
- 1/2 small red onion, peeled and quartered
- 1/2 cup fresh cilantro leaves
- 1/4 cup drained jarred pickled jalapenos
- 2 tablespoons lime juice
- 2 garlic cloves, peeled
- 1/2 teaspoon salt
- 1 (28-ounce) can diced tomatoes, drained
Healthy Baked Tortilla Chips
- 4 corn tortillas cut into 8 triangular pieces with a pizza cutter (just like you were cutting a pizza)
- Cooking spray
- Kosher salt
Instructions
Salsa:
- In the bowl of a food processor (or a blender), pulse the onion, cilantro, jalapenos, lime juice, garlic and salt until coarsely chopped.
- Add the drained tomatoes and pulse until combined. Don’t overprocess in this step if you want your salsa to remain chunky – just give it a few good 1-second pulses until everything is mixed. You can place the salsa in a fine mesh strainer or sieve and drain briefly if you want (I don’t). Transfer to a bowl and serve.
- Makes 3 cups.
Healthy Tortilla Chips:
- Spread the triangular pieces of corn tortillas on a baking sheet. I use my Pampered Chef Stoneware bar pan. Spray corn tortilla triangles with cooking spray and sprinkle with kosher salt. Bake in preheated 350 oven for 10+ minutes. Check often and stir once halfway thru if needed. Just watch them and take out when golden brown.