- 1
Ingredients
- 2 cups grape tomatoes
- 1/4 medium red onion
- 1 cup cilantro (leaves and stems, rinsed and drained)
- 1 garlic clove, peeled
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, or to taste
- juice of 1 lime
- Baked Tortilla Chips
- 12 corn tortillas (homemade or store-bought)
- 3 tablespoons olive oil
- sea salt
- lime (optional)
- Preheat oven to 350.
- Using a pizza cutter or sharp knife, cut the tortillas into six even slices. [For a fun, kid-friendly alternative, cut the tortillas into fun shapes using cookie cutters!]
- In a large bowl, toss the tortilla slices in olive oil until evenly coated.
- Lay the slices in a single, even layer on a baking sheet. Bake for 10-15 minutes, or until crisp and lightly browned. Check after 10 minutes and rotate the pan if necessary.
- Immediately toss the hot tortilla chips in a bowl with a pinch of salt and a squeeze of lime (if desired).
Preparation
Step 1
This basic recipe is endlessly adaptable: substitute any other sweet and flavorful tomato for the grape tomatoes; add some jalapeño for heat, or fresh fruit for sweetness.
Place all the ingredients in a blender or food processor, except the salt, pepper, and lime. Blend until well combined.
Season to taste with salt and pepper, finish with a squeeze of fresh lime juice (start with half of the lime, and add more to taste).
For the chips:
Preheat oven to 350.
Using a pizza cutter or sharp knife, cut the tortillas into six even slices. [For a fun, kid-friendly alternative, cut the tortillas into fun shapes using cookie cutters!]
In a large bowl, toss the tortilla slices in olive oil until evenly coated.
Lay the slices in a single, even layer on a baking sheet. Bake for 10-15 minutes, or until crisp and lightly browned. Check after 10 minutes and rotate the pan if necessary.
Immediately toss the hot tortilla chips in a bowl with a pinch of salt and a squeeze of lime (if desired).