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Culinarily Curious: Say 'hello!' to spring with homemade chips and salsa

Posted by Alex Pearlman  March 12, 2012 09:13 AM

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homemade chips and salsa recipe.jpgBy Anthony Howard

I love this time of year, when the days are getting longer and the sun is shining brighter. With winter in the rear view, it’s time to step away from stick-to-your-ribs stews and leap into lighter, more refreshing meals. When the weather warms up, our bodies naturally crave foods that will cool us down.

One of my favorite dishes for this season is salsa -- but not the soupy store-bought kind. My salsa is chunky, loaded with vegetables, has just enough spice, and is perfect for snacking on a warm day. (When the weather starts to get really hot, that’s when I bust out my trusty watermelon gazpacho, but I’ll share that one with you in time.) And, of course, the only appropriate dipping device for homemade salsa is -- what else? -- homemade tortilla chips. These are my recipes.

HOMEMADE CHUNKY SALSA

Ingredients:

5 large tomatoes, diced
1 medium red onion, finely minced
2 green bell peppers, diced
1 jalapeno, finely diced
2 garlic cloves, minced
1 tablespoon extra virgin olive oil
Zest and juice of one lime
1/2 teaspoon cumin
Salt and pepper, to taste

Method:

  1. Wash and dice tomatoes and bell peppers and place in a medium mixing bowl.
  2. Mince the red onion and garlic, and add them to the bowl.
  3. Remove seeds from the jalapeno, finely dice it, and add it to the bowl.
  4. Add lime juice and zest to the mixed vegetables.
  5. Mix in olive oil, cumin, salt, and pepper.
You can eat this salsa by the spoonful, but it's probably more appropriate to serve it with tortilla chips. Making great chips at home is easy and takes just three ingredients.

OVEN-BAKED TORTILLA CHIPS

Ingredients:

1 bag 6-inch flour tortillas
Kosher salt
Extra virgin olive oil

Method:

  1. Preheat oven to 375 degrees Fahrenheit.
  2. Cut tortillas into quarters, and place them on a lightly greased cookie sheet.
  3. Drizzle the tops of the tortillas with olive oil, and sprinkle them with kosher salt.
  4. Bake tortillas for 7-10 minutes or until crispy.
What's your favorite springtime recipe?

'Culinarily Curious' is TNGG Boston's column on all things food, written by Anthony Howard.

Photo by jeffreyw (Flickr)

About Anthony -- I'm a 22-year-old Massachusetts native -- grew up in the 'burbs and now spend my young adult life in the city. I am passionate about cooking and currently assistant manage a restaurant kitchen in Kendall Square. Let's just say that when I invite friends over for dinner parties, no one ever turns me down.

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This blog is not written or edited by Boston.com or the Boston Globe.
The author is solely responsible for the content.
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