Thursday, August 14, 2014

Homemade Chips & Salsa

The idea of homemade chips and salsa isn't new to anyone. It's probably the most simple snack you could make. Question is, do you want to make it?

A few weeks ago I had purchased some corn tortillas to have fajitas in. After one bite I realized I hate corn tortillas. Normally I would just throw them out, but for whatever reason they found a home in my microwave and sat there for an amount of time I don't think the public should know about.

I'm not a big dinner person. I love to cook and that's the way I unwind at the end of the night, then I force myself to eat too much while sitting on the couch and I know that's 1/2 the reason why I gain weight. Eating way too much when I'm not even hungry.

Last night, in my attempt to eat healthy and eat something because I had just gone on a run, I cut up my corn tortillas, dabbed a little olive oil on them with a paper towel and sprinkled sea salt on top. Popped them in the oven at 375 for 10 minutes and out came the most perfect tortilla chips I ever did see.

Of course with tortilla chips you need you need salsa. Since I'm a single gal, I made a small batch. As a gal that really doesn't like tomatoes, I blended my salsa. No pico here.

5 Roma tomatoes
2 Jalapenos
3 Garlic cloves
1 Bunch cilantro
1/4 Red onion
Lime juice
Sea Salt to taste

I roughly chopped the tomatoes and pulsed them in the blender so there wouldn't be any large chunks. Everything else I chopped small and added to the bowl. Since limes cost about $50 now, I just used lime juice, but to the equivalent of one large lime and a dash of sea salt. You can alter the heat by how many jalapeno seeds you add to your salsa. I use half the seeds because I like to torture my mouth and pretend I have the heat tolerance the rest of my family has.

I think I could eat this for days. For every meal.

1 comment:

  1. Yummmm now I am craving chips and salsa. Great tip to blend the tomatoes!! I also hate them