This Lunchable-inspired recipe is so simple, and it’s full of nutritious FUEL! This delicious salsa is loaded with veggies and so tasty!
1 can of canned tomatoes (28 oz.), drain juice
1/2 cup chopped onion
1/3 cup cilantro
1/2 tsp cumin
1 can of diced tomatoes & green chiles (rotel) drain juice
1 garlic cloves
1/2 cup green bell pepper chopped
1 jalapeño chopped
1 lime juiced
1/4 tsp pepper
1/4 tsp salt
additional seasonings as desired
4 corn tortillas medium-sized
To make your salsa, add canned tomatoes, rotel, cilantro, and lime juice to your food processor. Pulse 8 to 10 times.
Then, add chopped onion, green bell pepper, jalapeño, garlic, cumin, salt, and pepper.
Pulse another 8 to 10 times, keeping a chunky consistency.
Enjoy immediately with chips, or refrigerate and save for later.
To make your corn chips, preheat oven to 350°F (180°C).
Cut tortillas using a small cookie cutter.
Spray all tortillas with cooking spray and sprinkle with salt and any additional seasonings as desired.
Flip each chip, then spray and add seasonings again.
Transfer to a baking rack on top of a baking sheet (or a tray lined with parchment or foil and sprayed).
Bake 15-18 minutes, until crisp but not too brown. Flip once if not using a baking rack.
Cool before enjoying with your salsa! Lasts 3 days.
Serving: 1/2 cup salsa (nutrition excluding corn chips),
yields about 4 cups of salsa servings