Blue Corn Chips & Salsa Recipe

Time30m

Serves4

250 CAL

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Ingredients

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1
Prepare the Tortillas
Preheat your oven to 350°F (175°C). Cut each blue corn tortilla into 6 wedges.
2
Fry the Chips
In a deep frying pan, heat the vegetable oil over medium-high heat. Once hot, carefully add the tortilla wedges in batches, frying until they are golden brown and crispy, about 2-3 minutes per batch. Remove the chips and drain them on paper towels.
3
Season
Sprinkle the fried chips with salt while they are still warm.

4
Chop the Ingredients
Dice the ripe tomatoes, finely chop the red onion, and jalapeño pepper (remove seeds for less heat). Roughly chop the fresh cilantro.
5
Mix the Salsa
In a mixing bowl, combine the diced tomatoes, red onion, chopped cilantro, and jalapeño. Add lime juice and salt. Stir well to combine.
6
Let it Rest
Allow the salsa to sit for at least 15 minutes at room temperature to let the flavors meld together.