Fresh Tomato Salsa with Whole Wheat Chips

Being born and raised in California has it’s perks…you become very familiar with many different cultures, and get to taste so many flavors from all over the world.  Some say that this recipe would generally fall into the “Mexican food ” category, but not me….I say it belongs to the “oh crap…why can I not stop eating these, and by the time I realize that I have almost eaten the whole bowl and most of the chips, people are starting to stare” category.  Isn’t that the best category anyway?  Yes, I thought so too.  Once I start with these I can’t stop.  An you know what!?  No biggie.  Whole wheat? Fresh tomatoes and onions?  Cilantro?  Yeah, they are all good for you, so you are good.  Put yourself on a bib, park these chips and salsa right in front of you, and go to town.

Enjoy!- jamie ox

Fresh Tomato Salsa with Whole Wheat Chips
Serves 5
All fresh ingredients and nothing fried, make this a match made in heaven. The lemon juice does a beautiful job to bring it all home.
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Prep Time
5 min
Cook Time
10 min
Total Time
15 min
Prep Time
5 min
Cook Time
10 min
Total Time
15 min
Ingredients
  1. 4 Whole wheat tortillas
  2. 4 red tomatoes ( they are better if they are firmer..too juicy and they will make your salsa watery)
  3. 1 Medium onion ( roughly chopped)
  4. 1 Bunch of cilantro
  5. 1 Garlic clove
  6. 1/2 lime ( juice only)
  7. Salt to taste
  8. Olive oil to brush on chips
Instructions
  1. Preheat oven to 375º
  2. Cut tortillas into 8 equal parts
  3. Brush olive oil on each triangle, sprinkle with salt
  4. Bake for 5-10 minutes ( this all depends how baked you want them)
  5. Slice each tomato in half
  6. Place face down over medium heat, and let them cook until they start to blacken
  7. Remove from heat, and place in food processor with all other ingredients
  8. Puree all ingredients until they are well blended, and to your desired consistency
  9. Serve with whole wheat chips
  10. Enjoy!
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