Chips & Salsas Recipe
Choose two: roasted red, verde, chile de arbol, mango habanero, avocado ranch
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Ingredients
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Chips
Roasted Red Salsa
Verde Salsa
Chile de Arbol Salsa
Mango Habanero Salsa
Avocado Ranch Salsa
Method
Chips
- 1
Prepare the Tortillas
Preheat your oven to 350°F (175°C). Cut the corn tortillas into triangles or strips.
- 2
Bake the Chips
Toss the tortilla pieces in a bowl with olive oil and salt until evenly coated. Spread them in a single layer on a baking sheet. Bake for 10-12 minutes, or until golden and crispy.
Roasted Red Salsa
- 3
Roast the Vegetables
Place the tomatoes, red onion, garlic, and jalapeño on a baking sheet. Roast in the oven for about 20 minutes until soft and slightly charred.
- 4
Blend the Salsa
Transfer the roasted vegetables to a blender. Add cilantro, lime juice, and salt. Blend until smooth. Adjust seasoning if necessary.
Verde Salsa
- 5
Prepare the Ingredients
Husk and rinse the tomatillos. Remove stems from the jalapeño and chop the green onions.
- 6
Chile de Arbol Salsa
- 7
Prepare the Ingredients
Soak the dried chile de arbol in hot water for about 15 minutes until softened. Drain and remove stems.
- 8
Blend the Salsa
In a blender, combine the soaked chiles, garlic, tomatoes, lime juice, and salt. Blend until smooth, adjusting seasoning as needed.
Mango Habanero Salsa
- 9
Prepare the Ingredients
Peel and dice the mango. Remove the stem from the habanero and finely chop it.
- 10