Easy Salsa Verde with Seasoned Tortilla Chips | mysequinedlife.com
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Easy Salsa Verde with Seasoned Tortilla Chips

This easy salsa verde with seasoned tortilla chips is a quick and simple dip with customizable spice levels and is made using just the food processor! It pairs perfectly with these three-ingredient homemade tortilla chips that couldn’t be easier.
Course Appetizers
Cuisine Southwestern
Prep Time 15 minutes
Cook Time 11 minutes
Total Time 26 minutes
Servings 8 (estimated)
Calories 168
Author Alyssa

Ingredients

For the Salsa Verde:

  • 1/4 cup chopped cilantro
  • 1/2 onion, diced (about 3/4 cup)
  • 2 jalapeno peppers, seeds removed and finely chopped
  • 1 serrano pepper, seeds in and finely chopped
  • 1 11- or 12-oz can tomatillos, drained and sliced
  • 2-3 tsp minced garlic
  • 1/4 tsp cumin
  • 1/4 tsp black pepper
  • 1/4 tsp salt

For the Seasoned Tortilla Chips:

  • 8 8-inch tortillas (I used flour)
  • 1 tbsp olive oil
  • Seasoned salt (enough to sprinkle over chips)

Instructions

For the Salsa Verde:

  • Combine all ingredients in a food processor. Blend until mostly smooth.

For the Seasoned Tortilla Chips:

  • Preheat oven to 350 degrees F. Brush front and back of each tortilla with olive oil (you may want to work in batches). Lightly sprinkle seasoned salt on front and back of each tortilla. Use salt sparingly.
  • Cut each tortilla into eight equally-sized wedges. To make this easy, I stack a few on top of each other and slice into all of them at once with a pizza cutter. Place wedges with a few centimeters between them on a greased, foil-lined baking sheet.
  • Bake for about 6 minutes, or until tops of the tortilla wedges are beginning to turn golden brown. Remove sheet from oven and flip wedges. Return sheet to oven and bake for an additional 5-6 minutes, or until golden brown and fairly crisp. Keep a close eye on them during the second bake to ensure that they don't burn. Remove wedges from oven and place on a wire rack to cool completely. Wedges will continue to crisp as they cool.

Notes

To regulate the spice level to a nice 'medium', I removed the seeds from the jalapeno peppers and kept in the seeds of the serrano pepper. If you're looking for a spicier version, add another serrano pepper - either remove the seeds of this second pepper (for a moderate bump up in spice) or leave them in for a hot salsa verde.

Nutrition

Calories: 168kcal | Carbohydrates: 25.8g | Protein: 4.4g | Fat: 5.3g | Saturated Fat: 1.3g | Sodium: 618mg | Potassium: 26mg | Fiber: 2.1g | Sugar: 1.4g | Calcium: 70mg | Iron: 1.8mg