There’s a big thing coming up on Cinco de Mayo, and I don’t just mean the actual holiday. That’s the day that I find out if I’m cleared for exercise from my doctor…woohoo! I realize that’s not nearly as cool as celebrating the actual holiday, but guys? I kind of can’t wait. I may also have a margarita to celebrate…or maybe not. I don’t need anything else making me tired!
So really, this salsa. I made it the other day with just a few ingredients I had in my pantry because I forgot the jarred stuff at the store, and you know what? I’m not going back to the jarred stuff ever again. This salsa is GOOD and costs about 1/4 of the amount of a good jarred version. #winning
Should we talk about how I have approximately zero self control at the moment? Not that I ever had self control around salty tortilla chips, but it’s to the point that I literally cannot have them in the house or else I will devour the entire bag in one sitting. I find every excuse in the world to do so, including but not limited to, “It’s OK, salsa is veggies so really this is healthy,” and, “It’s OK, guacamole is healthy fat AND veggies…so really this is healthy.” Those are valid, right?
I have good news though: these baked chips are packed with flavor and crunch without all the junk in traditional chips. Not that I’ll ever quit the bagged kind, but I love that I can make these in smaller or larger batches depending on our needs AND I can feel good about it.
So when it comes to your Cinco de Mayo, don’t miss out on the flavor in these two beauties…and enjoy a margarita with me! Enjoy!
THE ULTIMATE FIRE ROASTED SALSA
- 1 can fire-roasted tomatoes (14.5 ouncees)
- 1 can tomatoes and green chiles (10 ounces)
- 1 jalapeno pepper, washed and roughly chopped
- 1/2 small red onion, roughly chopped
- 2 cloves garlic, roughly minced
- 1/2 teaspoon honey
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon cumin
- 1/4 teaspoon chili powder
- Combine all ingredients in a food processor or blender and pulse until finely chopped.
- If desired, process until a fine salsa is reached.
- Serve cold or at room temperature.
- Can be stored in an airtight container in the fridge for 5-7 days…if it lasts that long!
BAKED TORTILLA CHIPS
- 10 corn tortillas
- nonstick spray
- seasoned salt
- Preheat oven to 350.
- Spray the tortillas lightly with nonstick spray on both sides.
- Cut the tortillas into sixths.
- Spread on a baking sheet and sprinkle lightly with seasoned salt.
- Bake at 350 for 14-16 minutes until lightly browned and crisp.
- Remove from oven immediately and serve warm or at room temperature.