Last summer, our family got really into Mission Guacamole tortilla chips. On the back of the chip bag is an absolutely yummy recipe for lime salsa. This summer, we are still eating the lime salsa, but with regular tortilla chips (the whole green-chip-laden-with-preservatives-and-fake-flavor thing nauseates me this year).
Here’s the recipe for the salsa from Mission’s website:
1 large, ripe Red Tomato diced
8 (about 8 oz.) medium size Tomatillos husked, rinsed and chopped
1/4 cup Red Bell Pepper minced
1/2 tsp. Onion minced
1 tsp. Lime Peel grated
1 Tbsp. Lime Juice
Mission® Tortilla Strips for dipping
I usually take a few shortcuts on this recipe. I make all of the salsa in my blender. Instead of chopping a bell pepper, I throw in a couple handfuls of the frozen bell pepper mix from Trader Joe’s, and instead of chopping and onion and a tomato (unless we have a garden fresh tomato — you can’t beat that taste) I usually just pour in some of whatever salsa we have on hand. I place all the ingredients into the blender and then puree away until the salsa looks snazzy.
This salsa is YUMMY, and tastes even better the next day after the flavors have time to blend in the fridge. Buenos dias!