My daughter and I can break the bank when it comes to chips and salsa! At the beginning of the month, you can be sure we will eat it about 5 times a week(yes…we are that crazy for chips and salsa!). A while back, when we were studying about Mexico, we got the bright idea to begin making our own chips and salsa. Okay…as Sandra Lee says…it’s “semi” homemade.
Here is what we do:
- 1 can, 28 Ounce Whole Tomatoes With Juice
- 2 cans, 10 Ounce Rotel (diced Tomatoes And Green Chilies)
- 1/4 cup Chopped Onion
- 1 clove Garlic, Minced
- 1 whole Jalapeno, Quartered And Sliced Thin
- 1/4 teaspoon Sugar
- 1/4 teaspoon Salt
- 1/4 teaspoon Ground Cumin
- 1/2 cup Cilantro, more To Taste!
- 1/2 whole Lime Juice
- Combine whole tomatoes, Rotel, onion, jalapeno, garlic, sugar, salt, cumin, lime juice, and cilantro in a blender or food processor. Pulse until you get the salsa to the consistency you'd like. Test seasonings with a tortilla chip and adjust as needed.
- Refrigerate salsa for at least an hour. Serve with homemade chips (see below on how to make them)
I have started using flour tortillas to make chips. They are really good–better than corn I think, but that is just me!
1 package of 8″ tortilla shells or whatever you have on hand (you can use corn or flour, but I prefer flour)
1 1/2″ of oil in the bottom of a frying pan
salt for flavoring
Take tortillas and cut them into pizza shapes. You should get about 8 wedges from one tortilla. I usually do the whole pack and it feeds my family of four. After you have cut them into wedges, fry a few at a time in the oil that is in the pan. After a few minutes, flip them and fry the other side. You will know when they are ready to come out (this usually takes about 3 minutes total). Season them with salt and eat with yummy salsa!
Hope you enjoy!