With fresh ingredients, this simple and delicious cantina style salsa with homemade corn tortilla chips comes together quickly for a tasty snack!
Originally Posted March 2014 – Photos Updated March 2016.
Let’s chit chat about one of my favorite food groups.
It is a meal in itself in my world. Ice cream falls under the same umbrella. What is it about chips and salsa that are addicting?
With fingers covered in salt, as we reach the bottom of the basket, good friends and I politely ask for a second round of chips and salsa way before our main course even arrives at the table.
Chips and salsa have a ‘good-feeling’ associated with them. Good friends, potent margaritas, chips and salsa and sunshine come to my mind. Along with Bob Marley, ‘Don’t Worry Be Happy’ starts playing in my head….
Mexican food has always reigned supreme in my family. Our go to. Our stand by to make everyone happy. We tend to favor a few restaurants around KC; all for their specialties. One we have loved for over 20 years; classic chips and salsa, strong and tasty margaritas with an outstanding menu where you can go no wrong with anything you order. Rudy’s will always be my #1. If we are feeling a lil Taco Tuesday….Torreon’s is our spot and if we are feeling like staying local with some killer burritos, Margarita’s is our go-to.
I love this salsa recipe for many reasons, it is simple, perfect year around and a classic restaurant style salsa. And not to mention it takes only a minute to make. Definitely a plus.
I can be a tad particular about my salsa when I got out…just short of a prima donna. Sorry I’m not sorry? Salsa’s a big deal.
One type of salsa I am not a fan of, a pureed, almost tomato pasta style salsa. Where’s the tomato, onion and jalapeno pieces that overload your chip? Where is the salsa that mimics a meal?! That is the salsa that wins my heart over.
This salsa has be my go-to for years. It is fresh, simple and can be made however spicy or mild you like. This last batch I made…definitely has a burn to it! If you don’t like heat, make sure to remove all the seeds and white membranes from the jalapeno.
To healthify our favorite snack, I decided to bake corn tortillas for fresh chips. With leftover tortillas laying around, I knew I couldn’t let them to go to waste, so chips came to mind. A quick sprinkle of sea salt and bake in the oven, these chips are crunchy and irresistible just as fresh fried chips are. Sneak way to look forward to swim suit season!
With simple ingredients, this salsa will be sure to get rave reviews at your next fiesta! Now where is my margarita?
Tools I used to make this recipe:
- 1 can (28 oz) can diced tomatoes
- 2 small jalapenos, (seeds and membrane removed for a milder recipe)
- Juice of two medium limes
- ¼ cup roughy chopped cilantro
- 2 garlic cloves, minced
- ½ sweet onion, roughly chopped
- 1 Tbsp cumin
- 1 tsp salt , or to taste
- 1 tsp pepper, or to taste
- Pinch sugar
- 1 package (24 count) corn tortillas
- Olive Oil spray
- Sea Salt, to sprinkle
- Preheat oven to 415*F.
- Working in batches, lay corn tortillas onto large baking sheet. Spray with olive oil spray and sprinkle with sea salt. Bake 8-10 minutes or until crispy and golden brown.
- Meanwhile, in a blender, add tomatoes with juices. Pulse a few times until slightly chunky. Place tomatoes in a large bowl.
- Add jalapenos and lime juice into the blender. Puree until smooth. Add to tomatoes.
- Add remaining ingredients to bowl. Mix well. Taste and re-season if needed.
Craving more Mexican dishes?
If you make this recipe, make sure to snap a photo and hashtag it #WITHSALTANDWIT. I’d love to see what you are cooking up in your kitchen!