Fresh Tomato Salsa with Tortilla Chips
Rated 5.0 stars by 1 users
Servings
4-6
Prep Time
10 minutes
Cook Time
1 hour
Ingredients
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1/2 small purple onion, peeled, quartered
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2 cloves garlic, peeled
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1/2 cup fresh cilantro leaves, stems removed
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1/2 canned chipotle chile (more or less to taste)
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1/4 teaspoon kosher salt
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6 large plum tomatoes, cored, seeded, cut in half
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6 ounces baked corn or flour tortilla chips
Directions
Place all ingredients in the order listed, except the chips, in the blender jar and pulse just until chunky, 3 to 4 times. Avoid over-mixing. Chill for 1 hour to allow flavors to marry. Serve with crispy baked corn or flour tortillas.
For Mango Pineapple Salsa
Omit 2 tomatoes and the chipotle chile. Add 1 cup mango chunks, 1/2 cup pineapple chunks, 1/2 seeded jalapeño pepper and 1 pitted avocado, quartered.
Pulse just 2-3 times until chunky.
For Smoky Hot Salsa
Increase the chipotle chilies to 1-2, according to taste. Add 1-2 teaspoons chipotle sauce, according to taste.
Pulse as directed.
Recipe Note
Cook’s Hint: There are endless possibilities when it comes to salsa. Try it on baked potatoes, toss salsa into salad greens for a healthy take on dressing, add salsa to scrambled eggs, or stuff salsa into boneless chicken breasts before baking. Keep fresh salsa close at hand for innovative, delicious add-ins.