Homemade Tortilla Chips, Salsa, and Guacamole

Blender Salsa Homemade Tortilla Chips • 1 (28-ounce) can fire roasted tomatoes, drained for a chunkier salsa • 6 small corn tortillas • 1 jalapeño, ribs and seeds removed • 1/2 Tbsp cooking oil • 1 lime, juiced (2 ½ - 3 tablespoons) • 1 pinch salt • 1 small white onion, cut into chunks • ½ bunch fresh cilantro 1. Preheat the oven to 350ºF. Stack the tortillas on top • 1 (4-ounce) can diced green chilies, drained of each other, then cut into six equal sized wedges. • 3 cloves fresh garlic 2. Place the cut tortillas in a large bowl and drizzle the • 2 teaspoons sugar (use less or omit if you wish) oil over top. Gently toss the tortilla pieces in the oil • 1½ teaspoon cumin powder until they're all lightly coated. Other herbs and spices • ½ teaspoon EACH: salt, oregano, AND chili powder (omit can be added at this time, if desired. for milder salsa) 3. Cover a baking sheet with parchment paper, then spread the tortilla pieces out over the surface so that 1. Pulse ingredients together in a food processor or blender they're in a single layer and overlapping as little as until you reach desired consistency. Adjust seasonings to taste. possible. Sprinkle lightly with salt. Allow the salsa to sit for 10 minutes before serving. 4. Bake the chips for ten minutes, then gently stir and flip the chips. Return the chips to the oven and bake until golden brown (3-5 minutes more). Season with salt once more. 5. Allow the chips to cool before serving. They will crisp Quick & Easy Guacamole even further as they cool down.

• 2 ripe, large avocados • 2 pinches of salt • 2-4 tbsp of blender salsa, or more to taste

1. Carefully, or with adult help, cut the avocados, remove the peels and pits, and mash with a fork in a bowl. 2. Add 2 pinches of salt, and 2 tbsp of blender salsa. Mix, and taste, adding more blender salsa, to taste.

seattleymca.org