
How To Make Homemade Chips and Salsa
Chips and salsa is one of the scrumptious dish, with the brightest flavors blending well together, the Mexican cuisine have blessed us with.
Serves:
Ingredients
- 1ÂĽlbsripe roma tomatoes,(about 5 – 6)
- 14½ozpetite tomatoes,(1 can) diced
- 2green onions,ends trimmed, chopped into thirds
- â…“cupred onion,chopped, about ÂĽ of a medium
- 1jalapeno pepper,seeded and roughly chopped
- â…“cupfresh cilantro,about a handful
- 1large clove garlic,roughly chopped
- 2tbspfresh lime juice
- ½tspchili powder
- ÂĽtspground cumin
- ½tspgranulated sugar,optional
- salt and pepper,to taste
Instructions
-
Combine all ingredients in a food processor and pulse in 1 second bursts until all ingredients are finely chopped.
-
Serve with tortilla chips.
Recipe Notes
- Note that salsa always tastes best after it has been refrigerated for a few hours, so if time allows let the flavors marinate together before serving.
- Store in refrigerator up to 1 week.
Nutrition
- Calories:Â 17.84kcal
- Fat:Â 0.19g
- Saturated Fat:Â 0.03g
- Monounsaturated Fat:Â 0.03g
- Polyunsaturated Fat:Â 0.07g
- Carbohydrates:Â 3.98g
- Fiber:Â 1.11g
- Sugar:Â 2.29g
- Protein:Â 0.79g
- Sodium:Â 186.68mg
- Calcium:Â 12.58mg
- Potassium:Â 191.30mg
- Iron:Â 0.31mg
- Vitamin A: 33.80µg
- Vitamin C:Â 12.32mg
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