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Homemade Tomato Salsa with Chips

Photo: Mike Ferri; Styling: Lynn Miller
Cook time 15 mins
Yield Serves 5


  • 1 tablespoon olive oil
  • 1/2 medium onion, diced
  • 1 garlic clove, chopped
  • 2 large tomatoes, chopped
  • 2 tablespoons fresh lime juice
  • 2 teaspoons chopped fresh cilantro (optional)
  • 1/8 to 1/4 tsp. each chili powder, garlic powder, salt and pepper

Nutrition Information

  • calories 187
  • fat 10 g
  • satfat 1 g
  • protein 3 g
  • carbohydrate 23 g
  • fiber 3 g
  • cholesterol 0.0 mg
  • sodium 267 mg

How to Make It

  1. Warm olive oil in a large skillet over medium heat. Add diced onion and sauté until translucent, about 5 minutes. Add chopped garlic and sauté 1 minute more. Transfer to a bowl and allow to cool. In a medium bowl, combine chopped tomatoes, onion mixture, fresh lime juice, chopped fresh cilantro (if desired), and chili powder, garlic powder, salt and pepper.

  2. Dip smart: Choose a brand of chips that has no more than 150 calories per ounce (that's about 16 chips, depending on the brand) or 150 milligrams of sodium and has at least 2 grams of fiber. Also be sure the chips are trans fat-free and contain fewer than 8 grams of fat in total.