Chips and salsa...the perfect snack. I don't eat them very often, but when I do I use this recipe. It's definitely a good choice when you want a healthy snack and it's especially good when you use all fresh ingredients.
When it comes to making your own tortilla chips, the task is surprisingly easy. It's great because you don't have to worry about that big bag from the grocery store going stale or being loaded with grease. I almost always have tortillas in my fridge and they last a very long time so if the mood strikes, I'll just whip up a small batch and have myself a little snack.
I also like to keep some of my mango salsa in the freezer specifically for this salsa. It has such a refreshing taste and the pineapple adds a nice, sweet touch to the fruit-friendly chip dip.
Fresh Mango, Pineapple and Tomato Salsa
1/2 c fresh mango salsa
1/2 c canned pineapple (in 100% juice), coarsely chopped, slightly drained
1 15 oz can diced tomatoes, slightly drained (you can also use 1 1/2 c diced roma tomatoes, with juices, but I always have cans in my pantry)
1. Mix all ingredients together and serve with chips.
This salsa is built to taste so you can use these three ingredients as a base and add pretty much anything to it. Some examples might be salt, sugar, pepper, hot sauce, cilantro, or whatever else you like in your salsa. If you'd like, you can also give it more of a smooth texture by slightly pureeing the tomatoes and pineapple. I like it chunky so I just leave it as is.
Baked Tortilla Chips
3 flour tortillas
3 corn tortillas
1. Preheat oven to 350.
2. Brush each tortilla with a little oil on each side.
3. Cut each into 6 triangles (it's really easy if you stack them).
4. Lay out flat onto foiled baking sheet.
5. Bake for 10 - 12 minutes.