my sister asked for this recipe.  served with my new favorite thing:  baked tortilla chips.

SALSA

throw the following in a food processor or blender:

one can whole tomatoes, drained

2 cans ROTEL tomatoes, drained

one jalapeno, with seeds if you like it spicy!  but i recommend using only half of a jalapeno, if you decide to use the seeds.  those babies pack a punch.

half a yellow onion

two cloves garlic

half a red pepper (if you like sweeter salsa, use a whole one)

cilantro, S&P, cumin, chili powder, and the juice of one lime.  

hope i didn’t forget anything!

BAKED TORTILLA CHIPS

cut corn tortillas into triangles (or you can use brown rice tortillas or whole wheat)

brush with olive oil and sprinkle with kosher salt.

bake at 400 for 5-7 minutes, until crispy.

additions:  you can zest a lime and mix it in with the salt.  is that what they do at chipotle?  gotta try that.

sprinkle with chili powder, in addition to salt.  i’ve tried that and it’s really delicious.

these are so much better for you, and there’s a bit of quantity control too.  yippee!!!