But first, I have to tell about my NEW favorite chip...Green Mountain Gringo Tortilla Strips! These chips ROCK! We are kind of tortilla chip snobs and have tried just about every kind of chip lately looking for something that is lower priced, more natural but still taste good. These chips taste great - perfectly salted (not too salty and can be enjoyed plain), have excellent crunch and corn flavor and best of all - have an awesome shape! The long rectangular shape are the perfect size for dipping and are just thick enough to hold any dip or salsa. Because they are thicker, they also do not fall apart or break much during packing, shipping and displaying at the store - so more chips for dippin! Best part - they are made with only 4 natural ingredients! Masa Harina Corn Flour, Non-hydrogenated Canola Oil, Salt. They have no preservatives, are cholesterol free, Gluten free and made from GMO free corn. They taste like a tortilla chip is supposed to taste like - not greasy, or with a hint of any flavor... just crispy corn flavor. They also come in Blue Corn Tortilla Chips - my personal fav! Buy these in bulk because if your house is like mine, they go really fast! Amazon's price also cannot be beat!
So now that you have a great chip, here is a quick easy recipe for great salsa:
- 5-6 Roma tomatoes, diced
- 1 small or 1/2 larger onion (depends on your taste), chopped
- 1-2 small hot peppers (Cherry peppers are milder, Fresno & Jalapeno peppers are med-hot), chopped
- 1 clove garlic, chopped
- 1 lime, squeezed
- small handful of fresh cilantro, chopped (more or less depending on your taste) - fresh cilantro gives it that great summer-fresh flavor but you can also use dried (maybe a tablespoon)
- 1 tablespoon of olive oil
- salt and pepper to taste
- dash of hot pepper sauce or dried hot pepper flakes to taste (if you like a little heat)
- Other things you can add if desired: chopped green or red peppers either raw or roasted or chopped tomatillo
If you like chunky salsa, just chop everything and mix in a bowl - chill for at least 30 mins.
If you like smoother or medium chunky salsa (I do!) put everything in a food processor or blender and just give it a little quick blending - or longer for really smooth salsa. Chill for 30 mins.