Homemade Salsa

By connieo

Ingredients

• Fried tortilla chips:
• 2 large cans tomatoes
• 1 small yellow onion, cut in half
• 1 jalapeno, seeded (save seeds to use to taste)
• 1 clove garlic
• 1 teaspoon olive oil
• 1 tablespoon cilantro
• 1 teaspoon red pepper flakes
• 1 teaspoon sea salt
• 1 teaspoon lime juice
• Lime zest (optional)
• 8 fresh corn tortillas
• Oil, for frying
• House Seasoning, to taste, recipe follows
• House Seasoning:
• 1 cup salt
• 1/4 cup black pepper
• 1/4 cup garlic powder
• Mix ingredients together and store in an airtight container for up to 6 months

Preparation

Step 1

1. Empty both cans of tomatoes into the food processor.

2. Add all other infredients & pulse only a few times. Don't over process.

For Chips:
Arrange the tortillas in a stack and cut into 6 equal wedges. Pour about 1-inch of oil in a large frying pan over medium-high heat to 350 degrees F on a deep-fat frying thermometer. Fry just a few at a time, turning occasionally, until crisp and lightly browned, about 1 minute. Drain on paper towels; sprinkle lightly with salt, if desired. Store in an airtight container.

Yield: 3 to 5 servings

Prep Time: 15 minutes

Cook Time: 1 minute