Chips & Salsas Two-ways Recipe
A duo of seasonally-inspired handmade salsas with our chile-dusted corn tortilla chips.
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Ingredients
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Chips
Salsa 1: Tomato Salsa
Salsa 2: Mango Salsa
Method
Chips
- 1
Prepare the Tortillas
Preheat your oven to 350°F (175°C). Cut the corn tortillas into triangles.
- 2
Season the Chips
In a large bowl, toss the tortilla triangles with olive oil, chile powder, and salt until evenly coated.
- 3
Bake the Chips
Spread the coated tortilla triangles in a single layer on a baking sheet. Bake in the preheated oven for 10-15 minutes, or until they are golden brown and crispy.
Salsa 1: Tomato Salsa
- 4
- 5
Mix the Salsa
In a medium bowl, combine the diced tomatoes, red onion, jalapeño, cilantro, lime juice, and salt. Stir well to combine.
- 6
Let it Rest
Allow the salsa to sit for at least 15 minutes to let the flavors meld together.
Salsa 2: Mango Salsa
- 7
Chop the Ingredients
Peel and dice the ripe mango, and dice the red bell pepper and red onion. Finely chop the cilantro.
- 8
Mix the Salsa
In a medium bowl, combine the diced mango, red bell pepper, red onion, cilantro, lime juice, and salt. Stir well to combine.
- 9
Let it Rest
Allow the salsa to sit for at least 15 minutes to enhance the flavors.