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Spicy Salsa with Baked Corn Chips

Course: Appetizer, Salsa
Cuisine: Mexican
Author: Halie


  • 13-15 to matillos
  • 1 medium onion cut in half
  • 4 cloves garlic
  • 2 jalapeños
  • 2 Serrano chilies
  • 2 Fresno chilies
  • 1 cup cilantro chopped
  • 1 Tbs lime juice
  • 3 medium tomatoes diced
  • Salt to taste
  • 12-15 corn tortillas


For Salsa

  • Preheat oven to 400°
  • Line a baking sheet with foil.
  • Peel tomatillos, rinse and rub sticky coating off tomatillos.
  • Place tomatillos, onion halves, garlic, chilies on baking sheet (no need to peel onion or garlic before roasting).
  • Roast in oven for 20 minutes, turning once.
  • Once roasting is complete, peel garlic and onion.
  • Add tomatillos, onion and garlic to food processor and pulse.
  • Cut and remove seeds from chilies.
  • Add chilies to food processor. Pulse.
  • Add cilantro, lime juice, diced tomatoes and pulse until desired consistency is reached.
  • Salt to taste.

For Baked Corn Chips

  • Line baking sheet(s) with parchment paper.
  • Cut each tortilla into 6 triangle pieces.
  • Place on baking sheet and bake at 400°.
  • Bake for 13-15 minutes or until chips are crispy.


If you want a spicier salsa, just add some seeds to the mix for a hotter version and if you want a mild salsa, add less chilies when making this recipe.
Salsa adapted from: http://shewearsmanyhats.com/tomatillo-salsa-verde-recipe/