Restaurant Style Salsa with Baked Lime Tortilla Chips

Well, good Monday morning! Are you all bright and beaming because you’re happy to be alive?

Thought so!

Me and my little munchkin had a bit of a girls weekend because my husband was off at his monthly National Guard drill. Even though I hate hate hate having him away and begrudgingly let the state of Oregon borrow him, we tried to make the most of the weekend. “Making the most of it” meaning: eating all the Halloween candy in the house, shopping, cookie making, sleeping in-ing {or at least trying to sleep in–daylight savings kind of screwed me over}, mini pie making, and salsa and chips making. A good weekend indeed!

AND, as a bonus, I was able to have a little free time to myself which means I caught up on blogging :) Yippee! So be sure to check out our trip to Seattle and to vote on the Oreo Finalists desserts! I really mean it.

Anyways. This salsa is the bomb. I love fresh salsa a bunch and even posted a Sweet & Spicy Salsa a few years ago that is similar  to this but, sometimes, you gotta make the old school, plain jane kind of salsa. I purposely made this plain and MILD because {1} I am a woosie {2} I like things plain and {3} I have a picky child. The end. Oh, and I had all the ingredients on hand. Aaaaand felt like mexican. Which is every 12 hours these days.

I didn’t have my favorite ‘Hint of Lime’ Tostitos hanging around, so I tried making my own. SO SO good :) I love limey things. Especially crunchy salty limey things. These chips did not disappoint. Obviously they weren’t the same because I baked them, but super delicious none the less. Fabulous time saver when you’re in a pinch. Both of these items were ready in about 5 minutes each, so 10 minutes from now you could have this snack whipped up. Perfect for upcoming holiday parties! Hint hint.

Here’s how you make it:

For the chips, start by cutting a few tortillas into wedges and throwing them into a bowl. Like so.

To that we’re going to add 3 things: olive oil, salt and lime zest. First, toss the oil over the chips. Not a lot….1/2 tablespoon.

Then you’ll mix together the salt and lime zest and make a margarita. WAIT. Wrong recipe.

Toss the salt and lime juice in with the tortilla wedges and place onto a baking sheet. If you want them to brown all even steven, place them in one nice even layer. Clearly I didn’t care too much about that. Bake these at 350 degrees for 3-5 minutes or until browned, crispy and fragrant.

While the chips bake, we’ll make the salsa. Pour 3 cans of petite diced tomatoes into a blender. I don’t think it really matters if you use diced tomatoes instead of petite diced tomatoes since it’s all getting blended anyways.

To the blender, add in some jalapenos, garlic, red onion and lime juice.

And don’t forget a good handful of cilantro. Make sure you wash your cilantro well before adding it into the blender! I speak from experience.

Now add in a few seasonions and that’s it! Pulse this in the blender until the desired consistency is reached. I like mine in itty bitty chunks.

This right here is perfect! Pour this into a bowl and get ready to live.

Your chips should be just about ready, so pull those babies out and dig in!

This right here is a thing of delicious beauty. And, it’s low fat and healthy too….assuming you don’t eat it all yourself. Perfect as an after school snack or appetizer. The salsa can stay fresh in the fridge for up to 3 weeks in an airtight container. I’m sure it could last longer then that, but it’s so good, you’ll want to throw this onto everything in site.

I almost just ate this with a spoon that’s how good it is. Or just another sign that I’m weird. The printable is below….have a great week!

Restaurant Style Salsa with Baked Lime Tortilla Chips

Yield: about 6 cups of salsa; 4 servings of chips

Ingredients:

for the salsa-
3-10 oz. cans diced tomatoes
1 large clove garlic, roughly chopped
1/3 cup diced red onion
1 jalapeno, seeded and roughly chopped
1/2 bunch cilantro, washed {about 1 cup}
1 lime, juiced
1/2 teaspoon salt {or more to taste}
1/2 teaspoon pepper
1 1/2 teaspoons sugar
1/4 teaspoon cumin

for the chips-
4 burrito sized tortillas, sliced into wedges
1/2 tablespoon garlic infused olive oil
1/2 tablespoon salt
zest of 1 lime

Directions:

Preheat oven to 350 degrees. Place sliced tortillas into a large bowl. Drizzle oil over wedges and toss to coat evenly. In a small bowl, stir salt and lime zest together and sprinkle over tortillas. Toss again to coat evenly. Place onto baking sheets in one even layer and bake 5-7 minutes or until golden brown and crispy.

For the salsa--place all ingredients into a blender or food processor. Pulse a few times until desired texture is reached. Taste, adjust seasonings, and serve with chips.

Store salsa in airtight containers for up to 3 weeks in refrigerator.


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28 Responses to “Restaurant Style Salsa with Baked Lime Tortilla Chips”

  1. #
    1
    Ellen @ The Baking Bluenoser — November 5, 2012 at 4:15 am

    I was seriously just having a craving for these! Thanks for the great recipe, can’t wait to try them out :)

    Reply

  2. #
    2
    Blog is the New Black — November 5, 2012 at 4:39 am

    I adore homemade salsa and it’s been forever since I’ve made a batch!

    Reply

  3. #
    3
    Julia — November 5, 2012 at 6:49 am

    Putting this on pinterest for later! I love salsa and this looks just yummy. I also like the idea of making my own chips- definitely have to try that.

    Reply

  4. #
    4
    Hayley @ The Domestic Rebel — November 5, 2012 at 7:57 am

    Chips and salsa (or any dip for that matter; salsa just happens to be a fave!) is my WEAKNESS. At parties (or restaurants) I will hoard the. entire. bowl. I’m so dangerous around it, haha. This salsa looks SO delicious, Lauren! And I’m glad you and the munchkin got to have a fun girls weekend :)

    Reply

  5. #
    5
    Cassie | Bake Your Day — November 5, 2012 at 9:01 am

    From you IG posts, it looks like you two did have a fabulous weekend! And this salsa – so perfect but even more, I love those chips. And that Star olive oil with garlic has been my go-to olive oil lately!

    Reply

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    6
    Olivia @ Liv Lives Life — November 5, 2012 at 9:51 am

    Wow, these pictures are beautiful! I LOVE lime tortilla chips. I tried them once before, but they weren’t lime-y enough for me…I’ll have to give this recipe a go!

    Reply

  7. #
    7
    Linda | The Urban Mrs — November 5, 2012 at 10:50 am

    Ok – I need to get this stat! I can sense that tortilla chips is the bomb and I just can’t wait to try this. Glad you enjoyed your weekend with lil’ munchkin – she’s such an angel.

    Reply

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    Katie @ Blonde Ambition — November 5, 2012 at 12:03 pm

    I make salsa like this in my food processor all the time, but the fact that you made hint of lime tortilla chips OFFICIALLY makes you my hero. Love those chips!

    Reply

  9. #
    9
    Chung-Ah | Damn Delicious — November 5, 2012 at 4:19 pm

    I could totally eat the salsa with a spoon too! And those chips! Love that they’re baked with lime zest. I think Chipotle chips has a little bit of that, which I absolutely can’t get enough of, but now I can make it right at home!

    Reply

  10. #
    10
    Jolene (www.everydayfoodie.ca) — November 5, 2012 at 5:01 pm

    OMG – that looks sooooo good! I love salsa, and cilantro is probably my favourite food ;-)

    Reply

  11. #
    11
    Karly — November 5, 2012 at 8:15 pm

    I love homemade salsa more than just about anything.

    Reply

  12. #
    12
    Elaine Enlightening — November 6, 2012 at 5:39 am

    I am a first time visiter to your blog. I love to eat and I love food. Thank you for the delicious looking recipes. I am vegetarian so I really appreciated something I could actually make and eat for the first one I saw. I will probably make the chips with my sprouted grain tortilIias. I love the heartier stuff. Don’t get me wrong, I will still eat white flour, but in moderation and never at home. I printed the recipe.

    Blessings of love and light!

    Reply

  13. #
    13
    Ashley @ Wishes and Dishes — November 6, 2012 at 9:25 am

    Bookmarking this! i have been wanting to try homemade salsa for a while now

    Reply

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    14
    Carlas Confections — November 6, 2012 at 2:35 pm

    Mmm this looks so good. Now I am craving some Mexican food! I think I will make something Mexican-y tonight! I hope I dont have aversions to Mexican food when I am prego, because I LOVE it! Congrats btw!!! Im glad you are having great food cravings ;)

    Reply

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    15
    Erin @ Dinners, Dishes and Desserts — November 6, 2012 at 3:29 pm

    Chips & Salsa are my favorite! This recipe looks incredible, and I love making my own chips. Not sure why I have never done a lime version. Time to try it!

    Reply

  16. #
    16
    Loretta | A Finn In The Kitchen — November 6, 2012 at 7:55 pm

    I love that you used lime zest on your chips! I bet that’s an amazing flavor.

    Reply

  17. #
    17
    Miss @ Miss in the Kitchen — November 6, 2012 at 8:04 pm

    I have to make those chips, brilliant! I love that Star Garlic Olive Oil, I use it for everything! Salsa looks mighty fine too!

    Reply

  18. #
    18
    janeht — May 5, 2013 at 10:07 am

    I love this recipe so delicious thanks for posting!

    Reply

  19. #
    19
    Esther — May 19, 2013 at 3:26 pm

    Hi, Lauren! I’m Esther and I LOVE THIS RECIPE!! : ) I’m new to food blogging, so as I get my feet wet and learn a bit more, I love finding and trying recipes like this one : ) Thank you for such an easy, delicious salsa. This recipe is a keeper!

    http://foodieandfabulous.blogspot.com/2013/05/restaurant-style-salsa-with-baked-lime.html#more

    Reply

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    20
    Lauren — May 19, 2013 at 9:21 pm

    So glad you liked it Esther!

    Reply

  21. #
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    Ashley — August 18, 2013 at 1:44 pm

    Could you make this with fresh tomato’s? I have a ton that need to be used if so how much would you use? 2-3cups??

    Reply

    • Lauren — August 18th, 2013 @ 8:56 pm

      I would hand chop 3 cups worth of fresh tomatoes and add everything in from there. Using the blender might make it too watery.

      Reply

      • Ornit Golan — June 13th, 2014 @ 2:49 pm

        I use a can of fire-roasted tomatoes and it is so good!

  22. #
    22
    Christine Long — July 7, 2014 at 12:07 pm

    can you freeze the salsa?

    Reply

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