A dynamic duo of Mexican food staples, chips and salsa is one of the food pyramid's most obviously important groups. It may be a running joke, but one nail Internet humor could not hit any better on the head is how Texans gauge restaurants based on their chip and dip game alone.
Best of all, the combination can be a mega healthy snack! However, we’re turning up the heat with a personal favorite as far as underlying flavor forces:
c h i l e s
Sweet...smokey...sweat-inducing...take your pick. Average Joes may be ones to quickly overlook the fellow Mexican cooking staples, but the curiously complex world of taste that chile palates provide reap truly endless possibilities.
Southwest zest at its absolute best? Of course. But there’s more to the seemingly simple combo than potentially meets the eye.
First thing’s first--the chipotle salsa
28 oz can of whole tomatoes
1 yellow onion - diced
1/2 c cilantro - chopped
1-2 chipotles canned in adobo sauce - chopped (+ 1 T adobo sauce)
2 T lime juice
copious amounts of garlic
Combine the ingredients in a food processor and pulse to your desired texture. I typically dig a bit of chunkiness when it comes to appetizer-style salsa, but to each his total own.
We recently hailed feisty foodie and personality extraordinaire Chrissy Tiegen for her awe-inspiring maternity fashion, but the praise train isn’t stopping there. Her "So Delushious" take on dip’s crunchy companions was a great starting point, but we decided to experiment a little further.
6-8 corn tortillas
Extra-virgin olive oil
1~ Pre-heat your oven to 350 degrees.
2~ Brush the tortillas with olive oil on each side and cut them into 6 evenly triangular pieces.
3~ Place each piece on an also EVOO-brushed pan and season to your heart’s desire with salt, garlic, onion powder and cumin.
4~ Bake for 10-12 minutes and very carefully watch because here enters the trickiness...
As long as the right combination of heat and time is put to use, crispy perfection will be at your fingertips with seriously stunning ease. I’ve found 10 1/2 minutes was perfect for some tortilla brands, but others need slightly longer. Just tap into your third culinary eye and let intuition be the guide (as per ushe).
So with that said, a little homemade craft can set you on a far healthier path to the culinary world’s arguably most important condiment.