About a month after my husband Jacob and I were married, I decided to be an ambitious wife and make some homemade salsa. I bought all of the ingredients for the salsa and I was so excited to show off my cooking skills to Jacob! I cut up a beautiful arrangement of tomatoes, peppers, onions, cilantro and garlic, everything was going great!
Once I had mixed all of the ingredients together, I tasted my creation and realized I had made a huge mistake. The salsa had an overpowering garlic taste, it was unbearable! In my cooking ignorance, I realized that I had added two whole garlic heads to the salsa, instead of the two cloves the recipe had asked for (I had always thought the whole head of garlic was called a clove!). I had never cooked with garlic before, but I quickly learned my lesson!
And, that's enough about my garlic disaster (hopefully no one else has made the same mistake!), lets move on to this delicious salsa recipe. Jacob's aunt recently gave us a few tomatoes, so naturally I decided to make some of my mom's homemade salsa with them (what better way to use up tomatoes?). I have been craving homemade salsa all summer long, and this salsa seemed to hit the spot. It's not super spicy, it packs just the right amount of heat.
I was feeling a bit ambitious today, so I also made some tortilla chips to go with this delicious salsa! The chips are so simple to make and are the perfect companion to this delicious appetizer.Print
Fresh Salsa and Homemade Tortilla Chips
- 1 jalapeno pepper, diced finely
- ½ cup onion, chopped small
- 3 cloves garlic, diced finely
- 1 serrano pepper, diced finely
- juice from one small lime (about 2 Tbsps)
- 2 Tablespoons Cilantro, chopped fine
- 1 tsp salt
- 8-10 medium sized tomatoes, diced
- 12 Tortillas
- Vegetable Oil
1. In a large bowl, combine all of the salsa ingredients. For best results, chill for at least an hour before serving.
2. Preheat oven to 350.
3. Lightly spray a cookie sheet with cooking spray.
4. Spread one side of each tortilla with a thin layer of vegetable oil. Cut each tortilla into eight equal pieces
5. Line the cookie sheet with the tortilla pieces and sprinkle with salt.
9. Bake the chips for 10 minutes or until lightly browned. Enjoy with salsa!