The salsa we made today is the perfect appetizer. It is easy to transport for our picnic, and it is bursting with flavor that keeps on coming. I used flour tortillas to make the baked chips. They are a little healthier anyway! It’s hard to describe how tasty this is. I think you are just going to have to make this and check it out for yourself!
6 Roma Tomatoes
2 tablespoons Lime Juice
1/4 cup Yellow Onion~finely chopped
1 clove Garlic~minced
1 Jalapeno Pepper
2 tablespoons Fresh Cilantro~chopped
1 teaspoon Mexican dried Oregano
1/2 teaspoon Mexican Ground Cumin
Cut the top off the tomatoes.
Cut the tomatoes in half.
Cut the halves in half.
Take your knife and slide it under the pulp and
take the seeds and pulp out. Throw the
pulp away. Do this to each tomato.
Slice each piece of tomato, then
slice it the other way, so it is diced.
It should be in about 1/2″ pieces.
Do this to each piece of tomato.
Place the diced tomato in a colander, add the pinch of salt,
and let the tomatoes drain for about 15 minutes.
Finely chop the onion.Place in a bowl.
Chop off the top of the Jalapeno. Finely chop the piece
into fine pieces.
Trim the Jalapeno. Discard the seeds. Slice down 1/2 of
the pepper, and then chop the slices.
Add the Jalapeno to the onion.
Add the finely minced garlic, and the chopped cilantro.
Add the oregano and cumin.
Add the tomatoes and mix well.
Cover and place in the fridge for about 1 1/2 -2 hours.
This will give the salsa time to let the flavors intermingle,
and really makes it taste good. You can eat it right away if
you need to.
Cut the tortillas into triangles. Place on a cookie
sheet in a single layer.
Make an egg wash. Crack an egg in a bowl,
add 2 tablespoons of water. Whisk together.
Brush each chip with the egg wash.
Sprinkle the chips with garlic powder.
Cook in the oven at 350 degrees for at least 10 minutes
For darker chips, bake longer.
Enjoy this delicious appetizer!
Thanks for joining me today!
I hope you like this appetizer as much as I did!
Please join me tomorrow for Very Berry Parfaits!
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