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
- In bowl, combine all ingredients. Serve with homemade Tortilla Chips (see recipe below).
Makes 16 (1/4 cup) servings
Tortilla Chips
- Preheat oven 425°F. Coat baking sheet with nonstick cooking spray.
- Brush each tortilla with water. Cut each tortilla into eight wedges, and place on prepared pan.
- 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