Super Salsa


Super Salsa

Open a few cans combined with fresh ingredients for a simple and super snazzy salsa. You can make homemade tortilla chips or pick up a bag. The homemade tortilla chips make a great snack and for variation, sprinkle with your favorite seasonings.

This recipe is from Holly Clegg’s trim&TERRIFIC™ Too Hot in the Kitchen: Secrets to Sizzle at Any Age.

Ingredients

Super Salsa

  • 1 (28-ounce) can chopped tomatoes, drained
  • 1 (11-ounce) can Southwestern corn, drained
  • 1 avocado, chopped
  • 1/3 cup chopped green onions
  • 1/2 teaspoon minced garlic
  • 2 tablespoons finely chopped jarred jalapenos
  • 2 tablespoons lime juice
  • 1/4 cup chopped fresh cilantro, optional
  • Tortilla Chips (recipe follows)

Tortilla Chips

  • 16 (6-8-inch) whole wheat or white flour tortillas
  • Water

Preparation

Super Salsa

  1. In bowl, combine all ingredients. Serve with homemade Tortilla Chips (see recipe below).

Makes 16 (1/4 cup) servings

Tortilla Chips

  1. Preheat oven 425°F. Coat baking sheet with nonstick cooking spray.
  2. Brush each tortilla with water. Cut each tortilla into eight wedges, and place on prepared pan.
  3. Bake 3 minutes, turn, and continue baking 3 minutes longer, or until crisp.

Makes 16 (1 tortilla) servings

Nutritional Analysis (per serving)

Super Salsa

  • Calories: 47
  • Calories from fat: 36%
  • Fat: 2 g
  • Saturated Fat: 0 g
  • Cholesterol: 0 mg
  • Sodium: 151 mg
  • Carbohydrate: 7 g
  • Dietary Fiber: 2 g
  • Sugars: 2 g
  • Protein: 1 g
  • Dietary Exchanges: 1 vegetable, 1/2 fat

Tortilla Chips

  • Calories: 73
  • Calories from fat: 0%
  • Fat: 2 g
  • Saturated Fat: 0 g
  • Cholesterol: 0 mg
  • Sodium: 171 mg
  • Carbohydrate: 20 g
  • Dietary Fiber: 2 g
  • Sugars: 0 g
  • Protein: 3 g
  • Dietary Exchanges: 1 1/2 starch