My husband has always been a chip and dip fan. I remember buying Costco size salsas and chips when we were first married and going through them at record speed. He will dip a chip in anything. He even went through a phase where he would bring plain tuna to work for lunch and dip chips into it. Yeah, okay. That’s a little strange, but I love him anyway. Ha! When I make a fresh salsa, he always gets super excited…and then eats it all before anyone else can ;). This is one of his favorites!
- 2 14-oz cans black beans, rinsed and drained
- 1 cup frozen corn
- 1 14.5-oz can petite diced tomatoes, undrained
- 2-3 to matoes chopped
- 1 yellow onion diced small
- 1 jalapeño pepper minced
- 2 cloves garlic minced
- 1 shallot minced
- 1-2 to matillos
- 1 bunch cilantro chopped
- juice from 1/2 a lime
- 1-1/2 Tbsp. cumin
- 1 Tbsp. olive oil
- 1 Tbsp. white vinegar
- 1/2 tsp. salt more if needed
- 1/4 tsp. black pepper
- TORTILLA CHIPS:
- Six 6-inch white corn tortillas
- Cooking spray or olive oil
- Combine ingredients beans through cilantro, stir together.
- Mix up lime juice, cumin, oil, vinegar, salt and pepper in a small bowl and pour over chopped vegetables. Stir to combine. Let chill in refrigerator and then serve with chips.
- Chips: Preheat oven to 350 degrees F. Lightly spray both sides of each tortilla with cooking spray (or brush lightly with olive oil). Sprinkle both sides with salt.
- Using pizza cutter or large knife, cut each tortilla into six pieces. Place on a parchment lined baking sheet and bake for 12-15 minutes (sometime even a bit longer, until the chips are nice and crispy). Makes 36 chips - can double or triple the recipe, just use another baking sheet so tortillas don't touch while baking.