Raw Chips and Salsa

By pattie_d

Ingredients

• Hot Salsa:
• Raw Corn Chips
• 3 bags Organic Corn
• 2 Tbsp sea salt
• 2 tsp cumin
• 2 tsp turmeric
• 2 Tbsp extra virgin olive oil
• 3 cups water
• 2 cups ground flax seeds
• Mild Salsa
• 3/4 cup green onions, chopped
• 1/4 cup fresh cilantro, minced
• 1 cup red bell pepper, chopped
• 1 tsp apple cider vinegar
• 1 tsp fresh lime juice
• 6 ripe Roma tomatoes, quartered
• 1 tsp Celtic Sea Salt
• 3/4 cup green onions, chopped
• 1/4 cup fresh cilantro, minced
• 3 jalapeño peppers with seeds, chopped
• 1 tsp apple cider vinegar
• 1 tsp fresh lime juice
• 6 ripe Roma tomatoes, quartered
• 1 tsp Celtic Sea Salt

Details

Servings 1

Preparation

Step 1

Raw Corn Chips:
Add corn, salt, cumin, turmeric and olive oil to a food processor and process until smooth. Place in bowl and stir in water. Pour mixture into blender and blend on high to make extra smooth (optional).

Put mixture in a large bowl and mix in ground flax seeds. Let sit for 30 minutes or until flax seeds have absorbed the water.
Spread mixture onto Teflex sheets in a thin, even layer. Dehydrate at 105° for 8-9 hours. Turn over onto mesh dehydrator sheets and dehydrate until chips are crisp, about 5-6 hours.

Salsas:

Add all ingredients to food processor. Pulse until chunky.