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Homemade Chips and Salsa
Created by: Howcan Team
Ingredients
- 6 corn tortillas
- 1/4 cup vegetable oil
- 1 teaspoon salt
- 4 ripe tomatoes, diced
- 1/2 onion, finely chopped
- 1 jalapeno pepper, seeded and minced
- 1/4 cup fresh cilantro, chopped
- 2 cloves garlic, minced
- 1 lime, juiced
- 1/2 teaspoon cumin
- Salt and pepper to taste
Instructions
- Preheat the oven to 350 degrees F.
- Brush both sides of the corn tortillas with 1/4 cup of vegetable oil and sprinkle with 1 teaspoon of salt.
- Cut the tortillas into wedges and arrange them in a single layer on a baking sheet.
- Bake for 8-10 minutes, or until the chips are golden and crispy. Remove from the oven and let them cool.
- In a medium bowl, combine the diced tomatoes, chopped onion, minced jalapeno, chopped cilantro, minced garlic, lime juice, and cumin. Season with salt and pepper to taste.
- Mix well and let the salsa sit for 10 minutes to allow the flavors to meld.
- Serve the homemade chips with the freshly made salsa and enjoy!
Chips and salsa have a rich history dating back to ancient Aztec cuisine, where salsa was made with tomatoes, chili peppers, and other local ingredients. The dish gained popularity in the United States in the 20th century, particularly in Mexican-American communities. Today, it's a beloved appetizer or snack enjoyed in Mexican restaurants and homes worldwide. Chefs like Rick Bayless and Diana Kennedy have popularized authentic Mexican salsas, while Tex-Mex restaurants in Texas and California have put their own spin on the dish. For the best version, seek out restaurants with house-made tortilla chips and a variety of freshly prepared salsas. Whether it's a chunky pico de gallo or a fiery salsa verde, the key is using ripe, flavorful ingredients.
25 min
6 servings
220 calories
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