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Celebrate tomato season with this easy salsa recipe,
compliments of Elizabeth W. Gift Baskets.
FRESH TOMATO-CORN SALSA WITH HOMEMADE CHIPS
I’m OK with jarred salsa, but this time of year it’s foolish not to make your own. Fresh salsa, with its crisp, clean flavors bears very little resemblance to the storebought kind.
Grape tomatoes are the grape-shaped super-sweet ones, which I really like for salsa. But of course, any tomato will work for this simple, straightforward recipe. For a variation try substituting chopped fresh mangos, pineapple, peaches or nectarines for the corn. To add some heat, sprinkle in some crushed red pepper flakes or finely chopped fresh Jalapeno.
I’m repeating a chip recipe here from a previous post to accompany the salsa, but storebought chips are just fine.
(makes 48 chips)
For the chips:
¼ cup vegetable oil, plus more for brushing pans
1 ½ teaspoons chili powder
½ teaspoon paprika
½ teaspoon ground cumin
¼ teaspoon cayenne pepper
½ teaspoon salt
12 (6-inch) corn tortillas
For the salsa:
1 pint (2 cups) grape tomatoes, quartered
1 small onion, coarsely chopped
½ cup fresh (cooked) corn kernels or frozen corn kernels, thawed
2 tablespoons chopped fresh cilantro
Juice of ½ lime
Make the chips:
1. Preheat oven to 375 degrees and arrange racks in upper and lower thirds of the oven.
2. Brush two large baking pans with oil. Whisk ¼ cup of oil with the spices and salt. Brush one side of 4 tortillas with the oil and spice mixture. Stack tortillas and cut the stack in half and then into quarters with a sharp knife. Repeat with remaining tortillas. Place the tortilla halves, dry side down, in a single layer on the baking sheets.
3. Bake, switching the position of the pans halfway through, for 10 to 12 minutes or until the chips are golden and crisp. Season with additional salt, if desired, and let cool completely in the pans. Repeat with remaining tortillas. (The chips can be made up to 3 days ahead and stored in a tightly covered tin.)
Make the salsa:
Combine all the ingredients in a medium bowl. Season with salt and more lime juice, if desired. Serve with chips.
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