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    RED SALSA WITH BAKED CHIPS


    Source of Recipe


    online

    List of Ingredients




    2 to 4 Tablespoons Finely Chopped Onion
    2 Cloves Garlic
    3 Large Ripe Tomatoes
    2 to 4 Minced Serrano Peppers
    2 to 4 Tablespoons Minced Cilantro
    1 to 2 Tablespoons Lemon or Lime Juice
    Salt and Pepper

    Recipe



    Salsa:
    Put chopped onion and garlic into a strainer and pour 2 C boiling water over them; drain thoroughly; discard water. Cool. Peel tomatoes, remove seeds, chop.
    Combine tomatoes with onion, garlic, peppers, cilantro, lemon juice, salt and pepper; refrigerate to allow flavors to blend.
    Serve with Baked Chips.
    Makes about 2 Cups

    Preheat oven to 325°

    Chips:
    10 to 12 Flour Tortillas
    Chili Powder, Season Salt, etc.
    Vegetable Oil or Spray
    Cinnamon Sugar spiked with chili powder

    Cut tortillas into 8 wedges.
    Brush a shallow baking pan with oil or spray.
    Arrange tortillas in a single layer on pan.
    Brush them lightly with oil.
    Sprinkle on desired seasoning. Bake at 350° until lightly browned.
    Makes about 96 chips
 

 

 

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