Rae Udy

RECIPES: Table Salsa, Easy Salsa, Debbie Dunn’s Fresh Salsa, Baked Corn Tortilla Chips, Spicy Baked Whole Wheat Tortilla Chips

By Rae Udy

Do you know anyone who eats two-thirds of a cup of ketchup at a time? I don’t either, but I do know dozens of people who can eat that same amount of salsa at one sitting. This may be one reason salsa products have passed ketchup as Americas favorite condiment.
Salsa is the Spanish word for ‘sauce’ and covers a wide menu of different varieties of hot sauces. Salsa is very low in calories with about 50 per two-thirds cup serving, and contain no cholesterol and just one gram of fat. Salsa even provides a little protein and dietary fiber with two grams each.
Table Salsa tastes so fresh but has some help with canned tomato sauce and green chilies. Very easy to make, this mild salsa tastes best made the day before serving.
Easy Salsa is great for the busy cook. Canned stewed tomatoes create a tasty salsa in no time and little effort.
My favorite salsa is still Debbie Dunn’s Fresh Salsa. Made with fresh tomatoes and peppers this fiery salsa is always a hit.
Salsa and chips go together like, well, chips and salsa. Baked Corn Tortilla Chips and Flour Tortilla Chips cost much less than prepackaged chips and have fewer calories because they are baked.

TABLE SALSA
4 medium tomatoes, chopped coarse
1 eight-ounce can unsalted tomato sauce
1 four-ounce can diced green chilies, drained
4 green onions, chopped with tops
2 cloves garlic, crushed
½ (one-half) teaspoon cumin powder
½ (one-half) teaspoon oregano
½ (one-half) teaspoon chili powder
Salt and pepper to taste
Combine all ingredients in a glass bowl or jar. Mix well. Cover and chill until served. For best results, make the day before. Yields three cups.

EASY SALSA
1 fifteen-ounce can unsalted stewed tomatoes
1 eight-ounce can unsalted tomato sauce
1 four-ounce can diced green chilies, drained
1 two-ounce can sliced black olives
1 small onion, chopped fine
½ (one-half) teaspoon garlic salt
½ (one-half) teaspoon cayenne pepper
Pour stewed tomatoes into bowl and crush slightly. Add remaining ingredients and mix well. Cover and chill for several hours before serving. Yields almost four cups.

Salsa ready fresh tomatoes and onions from Misty Michelle’s garden.
DEBBIE DUNN’S FRESH SALSA
4 large tomatoes, chopped
2 green peppers, seeded and chopped
1 bunch green onions with tops, chopped
4 jalapeno peppers, seeded and chopped fine
2 Tablespoons olive oil
2 Tablespoons lime juice
2 Tablespoons finely chopped cilantro
Salt and pepper to taste
Combine all ingredients and stir well. Cover and chill for several hours before serving. Yields four cups.

BAKED CORN TORTILLA CHIPS
12 corn tortillas
Preheat oven to 400 degrees. Stack tortillas three at a time and cut in half and half again to form triangle shapes. Arrange in a single layer on dry cookie sheet. Bake on top rack of oven for about three to five minutes or until crisp. Check frequently to avoid burning. Remove from oven and salt immediately, if desired. Chips will crisp as they cool.

BAKED FLOUR TORTILLA CHIPS
10 seven-inch flour tortillas (look for whole wheat tortillas if possible)
Preheat oven to 400 degrees. Stack tortillas and cut into triangle wedges. Arrange in single layer on dry cookie sheet. Bake on top rack of oven for two to four minutes or until crisp. Check often and remove from oven when crisp and golden. Serve warm with salsa.
SPICY BAKED CHIPS: Using a clean spray bottle, slightly moisten corn or flour tortillas with water. Sprinkle with chili powder, cayenne powder, garlic salt or salt and pepper before baking. Bake as directed above.

Sources:
www.fda.gov/womens/taketimetocare/diabetes/recipes/p_recipe5
www.texmextogo.com/potatoes/Default.htm