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Homemade Chips and Spicy Salsa
Created by: Howcan Team
Ingredients
- 6 large corn tortillas
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1 teaspoon chili powder
- 1/2 teaspoon cumin
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 4 ripe tomatoes, diced
- 1/2 red 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 salt
- 1/4 teaspoon black pepper
Instructions
- Preheat the oven to 375°F (190°C).
- Brush both sides of the corn tortillas with 1 tablespoon of olive oil and sprinkle with 1 teaspoon of salt. Stack the tortillas and cut them into 8 wedges.
- Arrange the tortilla wedges in a single layer on a baking sheet and bake for 8-10 minutes, or until crispy and golden brown. Remove from the oven and let cool.
- In a medium bowl, combine the diced tomatoes, chopped red onion, minced jalapeno, chopped cilantro, minced garlic, lime juice, 1 tablespoon of olive oil, 1/2 teaspoon of salt, 1/4 teaspoon of black pepper, chili powder, cumin, and onion powder. Mix well to combine.
- Taste the salsa and adjust seasoning if needed. For a spicier salsa, add more minced jalapeno or a pinch of cayenne pepper.
- Serve the homemade chips with the spicy salsa and enjoy!
The history of homemade chips and spicy salsa dates back to ancient Aztec and Mayan civilizations, where tomatoes, chili peppers, and corn were staple ingredients. The combination of crispy, freshly fried tortilla chips and zesty, fiery salsa has become a beloved snack and appetizer in Mexican cuisine. Today, this classic dish can be found in countless Mexican restaurants and homes across the globe. Chefs and home cooks alike take pride in crafting their own signature spicy salsas, using a variety of chili peppers, tomatoes, onions, and cilantro. For the best homemade chips and spicy salsa experience, seek out authentic Mexican eateries or experiment with different chili pepper varieties to achieve the perfect level of heat.
25 min
6 servings
220 calories
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