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Yield:
6 to 8.
Ingredients:
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For the salsa: ---------------- |
| 3 lrg |
tomatoes, peeled, seeded, and diced |
| 1 x |
avocado, peeled, pitted, and diced |
| 1 x |
yellow or red bell pepper (capsicum), seeded and diced |
| 1 lrg |
carrot, peeled and diced |
| 1 med |
jicama, peeled and diced |
| 1 x |
scallion (spring onion), green and white parts, thinly sliced |
| 1 x |
jalapeno chile, seeded and finely chopped, or to taste |
| 1/2 cup |
(125 ml) drained canned corn or cooked fresh or frozen corn |
| 3 tbl |
(30-45 ml) chopped fresh cilantro (coriander leaves) |
| 3 tbl |
(30-45 ml) chopped fresh parsley |
| 3 tbl |
(30-45 ml) fresh lime juice |
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Salt and freshly ground pepper to taste |
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----------------- For the tortilla chips: ---------------- |
| 8 x |
6-inch (15 cm) corn tortillas cut into 6 wedges |
Instructions:
Instructions: Combine all the ingredients for the salsa in a bowl, tossing gently to combine. Cover with plastic wrap and refrigerate for at least 1 hour before serving. Arrange the tortilla wedges in a single layer on a baking sheet, working in batches if necessary. Bake in a preheated 400F (200C) oven until crisp, 8 to 10 minutes. Sprinkle with salt and pepper while still hot.
Serves 6 to 8.
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