Chips and salsa are a classic snack combination. Skip the bottled stuff and make your own sweet-spicy salsa featuring jalapenos, mangos, tomatillos, and cilantro.

Cynthia Nicholson
Recipe by Cooking Light March 2006

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Credit: Randy Mayor

Recipe Summary

Yield:
20 servings (serving size: 1/3 cup salsa and 2 chips)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 450°.

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  • To prepare chips, lightly coat tortillas with cooking spray. Combine the chili powder, cumin, and 1/4 teaspoon salt in a small bowl; sprinkle evenly over tortillas. Cut each tortilla into 4 wedges. Arrange wedges in a single layer on a baking sheet. Bake at 450° for 7 minutes or until crisp and golden.

  • Preheat broiler.

  • To prepare salsa, discard the husks and stems from tomatillos. Remove stem from jalapeño. Place tomatillos, jalapeño, onion, and garlic on a broiler pan coated with cooking spray. Broil 8 minutes or until the tomatillos and onions are lightly charred (about 8 minutes), turning once; cool.

  • Peel garlic. Place garlic, tomatillos, jalapeño, onion, cilantro, lime juice, and 1 teaspoon salt in a food processor; pulse 10 times or until ingredients are coarsely chopped. Place tomatillo mixture in a large bowl; stir in mango. Serve with chips.

Nutrition Facts

81 calories; calories from fat 19%; fat 1.7g; saturated fat 0.4g; mono fat 0.7g; poly fat 0.4g; protein 2g; carbohydrates 15.1g; fiber 1.7g; iron 0.9mg; sodium 259mg; calcium 30mg.
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