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Author Notes: This is our everyday salsa for tacos, eggs, nachos, etc. If winter tomatoes don't look so good, I've used canned tomatoes in a pinch. —nannydeb
corn tortilla, cut in wedges
splashes fresh lime juice
dashes chili powder
medium fresh tomatoes or a 14.5 ounce can of diced tomatoes
teaspoon fresh lime juice
tablespoon fresh cilantro
fresh jalapenos, or as hot as you like it
large clove garlic
tablespoons diced onion
- Preheat oven to 350 degrees.
- Place tortilla wedges on a baking sheet and sprinkle with fresh lime juice, chili powder and cumin. Bake for approximately 20 minutes, but keep an eye on them after 15 minutes so that they don't burn.
- In a food processor, puree one of the tomatoes, salt, lime juice, cilantro, jalapenos and garlic.
- Add the remaining two tomatoes and "jog blend" the mixture so that the tomatoes stay somewhat chunky.
- Put the salsa mixture in a serving bowl and add the diced onion. If you put the onion in the food processor it tastes too oniony.
- Serve with the baked chips and enjoy!
- This recipe was entered in the contest for Your Best Condiment
- This recipe was entered in the contest for Your Best Movie Snack