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Chips & Salsa

Ingredients

Active TIME: 30 minInactive TIME: 1 hrSERVINGS: 8 cups

4 3

1 bunch1 clove

11

1 tbs30

TomatoesGreen OnionsCilantroGarlicBell PepperLimeSugarSmall Corn Tortillas

Prepare Ingredients:Wash and dry all produce, discarding wilted portions.Core tomatoes, half vertically, and place in large bowl.Separate the white bottoms of green onions from the softer green tops, and remove roots. Place white bottoms in bowl with tomatoes, and slice green tops.Finely chop cilantro.

Cover tomatoes and white onion bottoms with drizzle of olive oil, salt and pepper to taste, and toss together.Grill on high tomatoes, bell pepper, white onion bottoms, and lime.Flipping tomatoes, onions, and lime half-way through, grill for 5-7 minutes. Rotating pepper throughout, grill for 10-12 minutes or until charred and skin begins to wrinkle. Place in small bowl and cover with plastic wrap. Let sit for 10-15 minutes or until cool, and remove skin with hands.

Medium dice tomatoes, small dice pepper, chop white onion bottoms, and add all to large bowl with cilantro and green onion tops.With a zester or knife, shave all green lime zest from the lime’s white rind. Half the lime and squeeze the lime juice from one half into bowl.Add 1 tbs of sugar to bowl, and salt to taste.Stir to incorporate, cover with plastic wrap, and set in refridgerater for an hour.

Preheat deep fryer 350°F.Stack tortillas and cut into sixths through center.Stirring frequently, fry chips for 5-6 minutes or until golden brownPlace in bowl, toss with salt to taste while hot, and allow to cool.

Grill Veggies:

Make Salsa:

Make Chips:

MEAL PREP 1

MEAL PREP 3

2

3

4

1

Coat tomatoes and bell pepper in olive oil, and roast in oven on 450°F for 10 minutes on lipped baking sheet.

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