Ingredients:
9 Roma Tomatoes
1/2 Cup Green Bell Pepper - Finely Chopped
1/2 Cup Red Bell Pepper - Finely Chopped
1/4 Red Onion - Diced
1 Jalapeno - Diced
3 Cloves Garlic - Minced
1/2 Cup Cilantro - Washed and Loosely Chopped
Juice from 1/2 a Lime
1 teaspoon Chili Powder
1/4 teaspoon Salt
1/4 teaspoon Black Pepper
1 teaspoon - Tapatio Hot Sauce (Optional)
9 Roma Tomatoes
1/2 Cup Green Bell Pepper - Finely Chopped
1/2 Cup Red Bell Pepper - Finely Chopped
1/4 Red Onion - Diced
1 Jalapeno - Diced
3 Cloves Garlic - Minced
1/2 Cup Cilantro - Washed and Loosely Chopped
Juice from 1/2 a Lime
1 teaspoon Chili Powder
1/4 teaspoon Salt
1/4 teaspoon Black Pepper
1 teaspoon - Tapatio Hot Sauce (Optional)
Directions:
Cut all vegetables and put them in a large bowl. Squeeze lime juice over the veges, add the chili pepper, salt, pepper and Tapatio (If using). Once all ingredients are thoroughly combined, mix in cilantro and refrigerate for at least one hour before serving.
Cut all vegetables and put them in a large bowl. Squeeze lime juice over the veges, add the chili pepper, salt, pepper and Tapatio (If using). Once all ingredients are thoroughly combined, mix in cilantro and refrigerate for at least one hour before serving.
Makes 8 Cups Spicy Salsa
easy flour tortilla chips
Ingredients:
6 Flour Tortillas - Divided in to 8 wedges each
2 Tablespoons Vegetable Oil
1 teaspoon Chili Powder
1 teaspoon Sea Salt
1 teaspoon Cumin
6 Flour Tortillas - Divided in to 8 wedges each
2 Tablespoons Vegetable Oil
1 teaspoon Chili Powder
1 teaspoon Sea Salt
1 teaspoon Cumin
Directions:
Stack flour tortillas and cut them into 8 wedges. Coat tortillas with vegetable oil using a mister, a pastry brush or by putting oil in a bowl and quickly wiping tortilla wedges in the oil. Place oiled chips on a cookie sheet lined with parchment paper. It is alright if the tortilla wedges over lap, but try to distribute them evenly over the pan. Combine spices in a bowl, sprinkle over the oiled chips, and bake in a pre-heated oven at 350 degrees. Bake tortilla chips for 7 minutes, then rotate the pan and bake for another 8 minutes, until the chips are golden brown. Serve immediately or store in an air tight container for later.
Stack flour tortillas and cut them into 8 wedges. Coat tortillas with vegetable oil using a mister, a pastry brush or by putting oil in a bowl and quickly wiping tortilla wedges in the oil. Place oiled chips on a cookie sheet lined with parchment paper. It is alright if the tortilla wedges over lap, but try to distribute them evenly over the pan. Combine spices in a bowl, sprinkle over the oiled chips, and bake in a pre-heated oven at 350 degrees. Bake tortilla chips for 7 minutes, then rotate the pan and bake for another 8 minutes, until the chips are golden brown. Serve immediately or store in an air tight container for later.
Makes 4 Servings Flour Tortilla Chips