Restaurant Style Salsa with Baked Lime Tortilla Chips

By bjlazyl

Ingredients

• for the salsa-
• 3-10 oz. cans diced tomatoes
• 1 large clove garlic, roughly chopped
• 1/3 cup diced red onion
• 1 jalapeno, seeded and roughly chopped
• 1/2 bunch cilantro, washed {about 1 cup}
• 1 lime, juiced
• 1/2 teaspoon salt {or more to taste}
• 1/2 teaspoon pepper
• 1 1/2 teaspoons sugar
• 1/4 teaspoon cumin
• for the chips-
• 4 burrito sized tortillas, sliced into wedges
• 1/2 tablespoon garlic infused olive oil
• 1/2 tablespoon salt
• zest of 1 lime

Details

Servings 6
Adapted from laurenslatest.com

Preparation

Step 1

Directions:

Preheat oven to 350 degrees. Place sliced tortillas into a large bowl. Drizzle oil over wedges and toss to coat evenly. In a small bowl, stir salt and lime zest together and sprinkle over tortillas. Toss again to coat evenly. Place onto baking sheets in one even layer and bake 5-7 minutes or until golden brown and crispy.
For the salsa--place all ingredients into a blender or food processor. Pulse a few times until desired texture is reached. Taste, adjust seasonings, and serve with chips.
Store salsa in airtight containers for up to 3 weeks in refrigerator.