When we went to Iceland last year, our host was from Mexico. We were planning the meals for a youth group and I made the mistake of suggesting that we buy salsa instead of making our own to save time. He thought that was absolutely ridiculous and volunteered himself to make salsa for our group.
I was surprised to learn that they put chicken bouillon in their salsa. (At least they do where he is from) and it does add something to the flavor. Although he never did write down the recipe I watched him and I think this recipe comes pretty close to his
I am also including my recipe for homemade baked tortilla chips. They are easy to make and very yummy.
Mexican Salsa
- 2 cans diced tomatoes, drained
- 3 cloves garlic, peeled
- 1 (4 oz.) can diced green chilies
- ½ cup fresh cilantro
- 1 cup diced white onion
- 1 jalapeno, stemmed and seeds removed
- 1 teaspoon salt
- 1 teaspoon chicken-style seasoning
- 1 teaspoon. agave nectar or other sweetener (optional)
- Pulse all ingredients together in a food processor or blender until fairly smooth.
Homemade Corn Tortilla Chips
- 10 corn tortillas (Mission brand is Gluten Free)
- Cooking spray
- Garlic salt
- Preheat oven to 400 degrees.
- Spray the first tortilla with cooking spray, sprinkle with garlic salt (or just plain salt if you like) and turn over. Spray the other side and sprinkle with garlic salt again.
- Place a second tortilla on top of the first and rub it around a little to get some of the oil and salt to stick. Now spray and sprinkle with garlic salt.
- Repeat with each tortilla. Keeping tortillas in a stack, use a sharp chefs knife to cut the stack into 6 pieces just like a pizza.
- Spread them out in a single layer on a cookie sheet spacing so they are not touching or they will be chewy.
- Bake 8-12 minutes or until chips are starting to get crispy and golden brown all over. (check every 1-2 minutes after 8 minutes).
- Remove from oven and let cool 5-10 minutes before serving.
