Fresh Salsa And Chips

July 5, 2017

Anyone who knows me knows that I love chips and salsa. If I could survive on a diet of chips, salsa and guacamole, trust me I would! Surprisingly, while I make fresh guacamole and mango salsa for tacos at home on a regular basis, I have never made traditional fresh salsa (or Pico de gallo as this recipe can also be called) with fresh corn chips. Before leaving for Halifax I was cleaning out our fridge and I realized that I already had all the ingredients besides corn tortilla’s to make fresh salsa and so I decided to try my hand at it. Making this delicious, mouth-watering fresh salsa was as simple and as quick as what a trip to the grocery store would be to buy salsa in a jar and man oh man is it a whole lot better! Fresh salsa and chips are absolutely happening around here more often!




Fresh Salsa
Serves 4
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Prep Time
15 min
Total Time
15 min
Prep Time
15 min
Total Time
15 min
47 calories
11 g
0 g
0 g
2 g
0 g
164 g
49 g
4 g
0 g
0 g
Nutrition Facts
Serving Size
164g
Servings
4
Amount Per Serving
Calories 47
Calories from Fat 4
% Daily Value *
Total Fat 0g
1%
Saturated Fat 0g
0%
Trans Fat 0g
Polyunsaturated Fat 0g
Monounsaturated Fat 0g
Cholesterol 0mg
0%
Sodium 49mg
2%
Total Carbohydrates 11g
4%
Dietary Fiber 3g
11%
Sugars 4g
Protein 2g
Vitamin A
28%
Vitamin C
46%
Calcium
4%
Iron
4%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 4 Fresh tomatoes, finely chopped (I used heirloom tomatoes for colour)
  2. 1/4 of a large or 1/2 of a small red onion, finely chopped
  3. 1 jalapeno, finely chopped
  4. handfull cilantro, chopped
  5. Juice of 1 lime
  6. salt + pepper to taste
For the chips
  1. Fresh corn tortillas (you can usually find them in the organic refrigerated section at your local grocers)
Instructions
  1. Chop and/or dice all indregients, add them to a bowl, add lime and salt and pepper to taste.
For the tortillas
  1. Pre-heat oven to 375 degrees
  2. Using a sharp knife, cut the round tortillas into 4's. You will have 4 chips per circle.
  3. Spread chips on a non-stick baking sheet and sprinkle with salt
  4. Cook chips on one side for 8-10 minutes, flip chips and continue to cook until golden brown
beta
calories
47
fat
0g
protein
2g
carbs
11g
more
The Blondielocks | Life + Style https://www.theblondielocks.com/

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