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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's a meal on the planet in itself. Ice cream falls under the same umbrella. What's it about chips and salsa that are currently addicting?

Before our course arrives at the table with fingers as we hit the base of the basket, great friends and I ask for another round of chips and salsa way.

Salsa and chips have a'good-feeling' associated with them. Salsa margaritas, chips and friends and sun come to my mind. Along with Bob Marley,'Do not Worry Be Happy' begins playing in my mind....

Food has always reigned supreme in my loved ones. Our go to. Our stand by to make everyone happy. We tend to prefer a few restaurants around KC; all for their own specialties. One we've loved for more than 20 years chips and powerful, salsa and tasty margaritas with an outstanding menu where you can go no you purchase. Rudy's will always be my #1. If we're feeling a lil Taco Tuesday....Torreon's is our place and if we're feeling like staying nearby with a few killer burritos, Margarita's is our go-to.

Recipe adapted from here
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. Working in batches, lay corn tortillas onto large baking sheet. Spray with olive oil spray and sprinkle with sea salt. Bake 8-10 minutes or until golden and crispy brown.
  3. Meanwhile, in a blender, add tomatoes with juices. Pulse a few times. Put tomatoes in a bowl that is large.
  4. Add jalapenos and lime juice to the blender. Puree until smooth. Add to tomatoes.
  5. Add remaining ingredients to bowl. Mix well. Taste and re-season if necessary.

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