Fresh Salsa, Tortilla Chips and Dips for Game Day

I know it's much easier in todays busy world to just make a quick trip to the grocery store and pick up that jar of salsa or that plastic container of guacamole and on the way to the checkout swing by and grab a bag of chips.....but wait!.... I have a much fresher and healthier proposition for you....make it yourself. Here it goes!

Fresh Tomato Salsa

Ingredients

4 fresh tomatoes, chopped

1 clove of garlic, crushed

1 red onion,chopped finely

1 tablespoon chopped jalapeno (remove seeds for less heat)

2 tablespoons chopped cilantro

3 tablespoons fresh lime juice

salt and pepper to taste

Place the tomatoes, onions, garlic and jalapeno in large bowl and combine.

Add the cilantro and fresh lime juice. Add salt to taste. Serve right away ot place in airtight container and refrigerate for up to 2 days.

To make a rough textured tomatillo salsa this is what you need

1 pound tomatillos

1 small onion

1 clove garlic

1 seeded jalapeno

salt

Start by adding tomatillos to food processor or chop finely by hand.

Mix with one chopped onion and one crushed clove of garlic.

Add two seeded and chopped jalapeno peppers.

Salt to taste.

A little history lesson first.....

Guacamole of course originated in Mexico but has become a popular dish worldwide. Mashed advocado is the main ingredient but items such as onion, garlic, diced tomato,chopped chilies, lime or lemon juice ( I even add salad shrimp) as well as spice seasonings are added. The buttery taste gives the avocado a creamy texture perfect for a dip.

Ingredients and Recipe

Cut 2 avocados in half and remove pits. Scoop the flesh out of the skin. Place in a blender and process until smooth. If you don't have a blender then mix and mash by hand. You may not get the smoothness like a blender does but chunky is just as good.

Transfer to a bowl and add the juice of a half a lime or lemon.

Add 1 quarter finely chopped onion, 1 crushed garlic clove and 1/2 cup of cilantro chopped finely.( More can be added depending on your taste for cilantro.)

Add salt and any other seasoning to enhance flavor.

For more variety add 3/4 diced tomatoes.

Serve immediately with tortilla homemade tortilla chips (recipe below) or refrigerate up to 3 days in an airtight container.

In Mexico tortilla chips are known as Totopos and are used to garnish soups and also to scoop salsa and dips. In this recipe use tortillas that are at least a few days old because fresh ones will not crisp up as well.

Instructions for homemade chips

1.Cut each tortilla into six triangular wedges.

2.Place oil to about 1/2 inch depth into a large frying pan.

3.Cover pan and set temperature to medium and heat to very hot (never leaving the stove).

4. Test oil by placing one of the wedges into the pan. If it floats and bubbles in the oil then it's ready.

5.Fry tortilla strips in batches until they turn golden brown and are crisp.

6.Remove with a slotted spoon and drain on several paper towels so all excess oil will get absorbed.

7.Leave as is or sprinkle with salt.

Your homemade chips are ready and are best served warm but can be stored in an airtight container for a few days.

To bring back the warm chips, microwave just a few seconds or longer but only add a few seconds at a time or you may have tortilla jerky on your hands.

Enjoy!!

Whether your preference is corn or flour,I would like to point out to you that flour does not crisp up as well as corn when fried but I think both are winners over store bought.