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Homemade Salsa and Chips
Created by: Howcan Team
Ingredients
- 6 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
- Juice of 2 limes
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 12 corn tortillas
- 2 tablespoons olive oil
- 1 teaspoon salt
Instructions
- In a medium bowl, combine 6 diced tomatoes, 1/2 finely chopped red onion, 1 minced jalapeno pepper, 1/4 cup chopped cilantro, 2 minced cloves of garlic, juice of 2 limes, 1 teaspoon of salt, and 1/2 teaspoon of black pepper. Mix well and refrigerate for at least 30 minutes to allow the flavors to meld.
- Preheat the oven to 350 degrees F.
- Brush both sides of 12 corn tortillas with 2 tablespoons of olive oil and sprinkle with 1 teaspoon of salt. Cut each tortilla into 6 wedges and arrange in a single layer on a baking sheet.
- Bake for 8-10 minutes, or until the chips are golden and crisp.
- Allow the chips to cool before serving with the homemade salsa.
Salsa and chips have a rich history dating back to ancient Aztec civilization, where the indigenous people combined tomatoes, chili peppers, and other local ingredients to create a spicy, flavorful sauce. This traditional salsa evolved over time, influenced by Spanish colonization and Mexican culinary traditions. In the 20th century, Mexican-American communities in Texas popularized the pairing of salsa with crispy tortilla chips, leading to its widespread popularity in the United States. Today, salsa and chips are enjoyed worldwide, with variations ranging from mild to fiery hot. Some renowned chefs and restaurants, like Rick Bayless and his Frontera Grill in Chicago, have elevated the dish with their unique interpretations. For the best salsa and chips experience, sourcing fresh, ripe tomatoes and using authentic Mexican chili peppers are crucial. Alternatively, experimenting with fruit salsas or adding a twist with grilled vegetables can offer a delightful alternative to the classic recipe.
25 min
6 servings
150 calories
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