chips and salsa

Baked corn chips


Cut corn tortillas into 6 even wedges

Spray lightly with olive (or other healthy oil)

Sprinkle with sea salt


Bake on cookie sheet at 400 degrees for approximately 10 minutes until light golden brown.


Fire roasted salsa


14 oz can fire roasted tomatoes

1 sweet onion

1 jalapeño  (or favorite hot pepper)

small bunch cilantro

squeeze fresh lemon

seasoning mix… salt, pepper, garlic, cayenne pepper, chipotle seasoning, onion powder all to taste (or favorite healthy package mix)


In a medium size bowl add:

Add ½  14 ounce can fire roasted tomatoes

Add ½ diced onion

Whole, chopped jalapeño pepper (remove seeds unless you like it extra spicy)

Approximately ¼ c cilantro (to taste)

Lime juice

Dry seasoning


Using a hand blender puree all ingredients under desired texture. Add remaining tomatoes and onions to create chunkier salsa. Salt to taste

recipe by Cindy Pierce


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