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Ingredients
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Salsa Verde
Pico de Gallo
Mango Salsa
Seasoned Chips
Method
Salsa Verde
- 1
Prepare Tomatillos
Remove the husks from the tomatillos and rinse them under cold water. Cut them in half.
- 2
Pico de Gallo
- 3
Chop Ingredients
Dice the Roma tomatoes, red onion, and red bell pepper into small pieces. Finely chop the fresh cilantro.
- 4
Mix Pico de Gallo
In a bowl, combine the diced tomatoes, red onion, bell pepper, cilantro, lime juice, salt, and black pepper. Stir well to combine.
Mango Salsa
- 5
Prepare Mango and Peppers
Peel and dice the ripe mango. Dice the red bell pepper and the red onion.
- 6
Mix Mango Salsa
In a bowl, combine the diced mango, red bell pepper, red onion, cilantro, lime juice, and salt. Mix well.
Seasoned Chips
- 7
Prepare Tortillas
Preheat your oven to 375°F (190°C). Cut the corn tortillas into triangles.
- 8
Season Chips
In a large bowl, toss the tortilla triangles with olive oil, salt, paprika, and garlic powder until evenly coated.
- 9
Bake Chips
Spread the seasoned tortilla triangles in a single layer on a baking sheet. Bake for 10-12 minutes or until crisp and golden brown, flipping halfway through.