Make at Home Chips and Salsa
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Recipe type: Appetizer
Prep time: 
Cook time: 
Total time: 
 
Ingredients
  • FOR SALSA:
  • 1 can Whole Tomatoes (28 oz)
  • 2 cans Rotel Diced Tomatoes And Green Chilies (10 oz)
  • ¼ cup Chopped Onion
  • 1 clove Garlic, Minced
  • 1 Jalapeno diced
  • ¼ tsp Sugar
  • ¼ tsp Salt
  • ¼ tsp Cumin
  • ½ cup Cilantro
  • juice of ½ Lime
  • FOR CHIPS:
  • 12 Corn Tortillas
  • ¾ cup Corn oil
  • Salt
Instructions
  1. Unless you have a really large food processor, you should prepare this in 2 smaller batches.
  2. Combine all salsa ingredients in a blender or food processor.
  3. Run until you get the consistency of salsa you like.
  4. Refrigerate the salsa for at least 1 hour before using.
  5. To make the chips, cut each tortilla into 6 pieces.
  6. Put the oil in a heavy skillet about ¼" depth.
  7. Heat oil over medium high.
  8. In batches, cook the tortilla chips for about 2 minutes or until the start to turn brown.
  9. Remove and drain on a paper towel covered plate.
  10. Sprinkle with salt.
  11. If you want to reduce the oil, you can also bake chips on a cookie sheet in a 350 degree oven for 12-14 minutes (turning halfway through).
Recipe by Sweet and Simple Living at https://sweetandsimpleliving.com/make-at-home-chips-and-salsa/