Anyone else feel like we’ve been asleep for the past several months, waiting for the changing of the season? I completely forgot that people could go for walks, trees could be green, and evenings could be filled with golden light. Now that it’s possible again, my mind is ripe with possibility: we can grow tomatoes! have pizza parties on the deck! bonfires! lazy walks to get ice cream! I feel like a crocus poking its head out after a long winter sleep.
I’m also dying for summery fresh flavors, which won’t come around for several more months, but a girl can dream, can’t she? This salsa was born of those summer dreams, but instead of using fresh tomatoes from the garden (we’ll need at least 4 more months for that here in Indiana), we’ve used canned fire-roasted tomatoes. With the standard Latin fixings, the flavor is fantastic and just what we needed to get out of the winter doldrums.
One interesting part of the recipe is charring the Anaheim peppers over an open flame on your cook top; it’s not required, but it gives a great punch to an already tasty dip. We’ve also included instructions on how to make your own baked tortilla chips – they’re easy to make and taste fabulous. They might be slightly healthier than purchased, depending on how those chips are made, but we like to make them at home just for the novelty. It’s a fun project to do with family or friends.
Also, are ya’ll doing anything for spring break? In two weeks, we’re going to Flagstaff to visit family, and then driving from Flagstaff from Denver to meet up with the dear faces behind Oh Ladycakes and Edible Perspective. We’re pretty pumped. Any recommendations for either city? We’d love to hear them in the comments.
- 2 Anaheim peppers
- ½ small red onion
- 2 cloves garlic
- ½ to 1 jalapeño pepper
- 1 lime
- 28-ounce can diced fire-roasted Muir Glen tomatoes
- Handful cilantro
- 1 teaspoon kosher salt
- Remove the tops and seeds from the Anaheim peppers. Roughly chop the red onion. Peel 2 cloves garlic. Cut the jalapeño pepper in half and remove the seeds (leave the seeds and/or use the whole jalapeño pepper for a spicier version). Juice 1 lime.
- Char the Anaheim peppers by placing each on an open burner flame and heating until mostly blackened, turning frequently, under 1 minute per side.
- In a blender or food processor, add all ingredients and pulse until combined but still slightly chunky.
- 12 corn tortillas
- Olive oil
- Kosher salt
- Preheat oven to 350°F.
- Using a pastry brush, brush the tortillas with olive oil on both sides. Use a pizza cutter to cut them into 8 wedges per tortilla.
- Line a baking sheet with parchment paper. Place the chips on the sheet and sprinkle with kosher salt. Bake for 15 minutes and check if they are crisp; if not, bake a few minutes more. Remove from the oven and allow to cool.
This post is sponsored by Muir Glen. Product opinions are our own. Thank you for supporting the sponsors of A Couple Cooks!