Homemade Salsa and Chips
Try this Homemade Salsa and Chips recipe, or contribute your own.
- Preparing Time: 15 minutes
- Total Time: 15 minutes
- Served Person: 0
vegan
vegetarian
white meat free
tree nut free
nut free
gluten free
red meat free
shellfish free
dairy free
pescatarian
- 1 clove garlic minced
- 1/4 cup chopped onion
- salt
- 1/4 tsp salt
- 1/4 tsp cumin
- 1/2 cup cilantro
- 1/4 tsp sugar
- juice of 1/2 lime
- 12 corn tortillas
- for salsa:
- 1 can whole tomatoes (28 oz)
- 2 cans rotel diced tomatoes and green chilies (10 oz)
- 1 jalapeno diced
- for chips:
- 3/4 cup corn oil
- Carbohydrate 1036.00651541982 g
- Cholesterol 0 mg
- Fat 1010.85658833337 g
- Fiber 146.11208357634 g
- Protein 132.245956250372 g
- Saturated Fat 86.3466702083476 g
- Serving Size 1 1 recipe (3317g)
- Sodium 1330.88933333469 mg
- Sugar 889.894431843485 g
- Trans Fat 47.4952903333426 g
- Calories 13407 calories
Unless you have a really large food processor, you should prepare this in 2 smaller batches.Combine all salsa ingredients in a blender or food processor.Run until you get the consistency salsa you like.Refrigerate salsa for at least 1 hour before using.Cut each tortilla into 6 pieces.Put oil in heavy skillet about ¼" depth.Heat oil in over medium high.Cook tortilla chips for about 2 minuites until the start to turn brown.Remove and drain on paper towel covered plate.Sprinkle with salt.If you want to reduce oil you can also bake chips on cookie sheet in 350 oven for 12-14 minutes (turning halfway through).
