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Delicious Cantina Style Salsa with Homemade Corn Tortilla Chips

With fresh ingredients, this simple and delicious cantina style salsa with homemade corn tortilla chips comes together quickly for a tasty snack!

It is a meal in itself in my world. Ice cream falls under the same umbrella.  What is it about chips and salsa that are addicting?

With fingers covered in salt, as we reach the bottom of the basket, good friends and I politely ask for a second round of chips and salsa way before our main course even arrives at the table.

Chips and salsa have a ‘good-feeling’ associated with them. Good friends, potent margaritas, chips and salsa and sunshine come to my mind. Along with Bob Marley, ‘Don’t Worry Be Happy’ starts playing in my head….

Mexican food has always reigned supreme in my family. Our go to. Our stand by to make everyone happy. We tend to favor a few restaurants around KC; all for their specialties. One we have loved for over 20 years; classic chips and salsa, strong and tasty margaritas with an outstanding menu where you can go no wrong with anything you order. Rudy’s will always be my #1.  If we are feeling a lil Taco Tuesday….Torreon’s is our spot and if we are feeling like staying local with some killer burritos, Margarita’s is our go-to.
Delicious Cantina Style Salsa with Homemade Corn Tortilla Chips
  • 1 can (28 oz) can díced tomatoes
  • 2 small jalapenos, (seeds and membrane removed for a mílder recípe)
  • Juíce of two medíum límes
  • 1/4 cup roughy chopped cílantro
  • 2 garlíc cloves, mínced
  • 1/2 sweet oníon, roughly chopped
  • 1 Tbsp cumín
  • 1 tsp salt , or to taste
  • 1 tsp pepper, or to taste
  • Pínch sugar
  • 1 package (24 count) corn tortíllas
  • Olíve Oíl spray
  • Sea Salt, to sprínkle
  1. Preheat oven to 415*F.
  2. Get full recípe and ínstructíons, vísít here

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