Spicy Salsa with Baked Corn Chips

5 from 1 vote

This homemade spicy salsa is made with the freshest ingredients and the baked corn tortilla chips are crispy, crunchy and delicious. A delicious snack or appetizer recipe the whole family will enjoy.

Prep Time25

Cook Time35

Total Time1

Course: Appetizer

Cuisine: Mexican

Keyword: Spicy Salsa

Servings: Servings

Calories: 125kcal

Author: Great Grub, Delicious Treats

Ingredients

15 tomatillos
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 corn tortillas

Instructions

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.

Notes

Nutritional values are approximate.

Please note that these values can change with different brands and any modifications made to the recipe. For the most accurate information, use a nutritional calculator with the exact brands and measurements.

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: She Wears Many Hats

Nutrition