Wednesday, June 29, 2011

Chips and Salsa

What is a perfect light appetizer for a hot summer day?  Chips and Salsa, of course!

3 Tomatoes
1 Banana Pepper
1 Jalapeno
1 Lime
1/4 Onion
Salt and pepper, to taste

4 Tortillas
Cooking spray
Salt and black pepper, to taste

Preheat the oven to 275 degrees F.  Cut the tortillas into eighths.  Spray both sides of the tortillas.  Coat with salt and pepper.  Bake for 10 minutes.  Flip chips and bake for 10 more minutes.

While chips are baking, finely chop the tomatoes, peppers, and onions.  Zest the lime and squeeze 1/2 of the lime into the mixture.  Add salt and pepper.  Chill for at least an hour before eating.