Name: Fresh Tomato Salsa with Tortilla Chips
Prep time: 10 min
Cook time: 1 h
Total time: 1 h 10 min
Yield: 4-6
Ingredients: 1/2 small purple onion, peeled, quartered; 2 cloves garlic, peeled; 1/2 cup fresh cilantro leaves, stems removed; 1/2 canned chipotle chile (more or less to taste); 1/4 teaspoon kosher salt; 6 large plum tomatoes, cored, seeded, cut in half; 6 ounces baked corn or flour tortilla chips

Fresh Tomato Salsa with Tortilla Chips

Servings

4-6

Prep Time

10 minutes

Cook Time

1 hours

Blenders

Ingredients

1/2 small purple onion, peeled, quartered
2 cloves garlic, peeled
1/2 cup fresh cilantro leaves, stems removed
1/2 canned chipotle chile (more or less to taste)
1/4 teaspoon kosher salt
6 large plum tomatoes, cored, seeded, cut in half
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.

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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.

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Increase the chipotle chilies to 1-2, according to taste. Add 1-2 teaspoons chipotle sauce, according to taste.
Pulse as directed.