Sweet-and-Smoky Salsa


  • 1 14 1/2-ounce can diced tomatoes, drained well
  • 3 tablespoons minced onions
  • 3 tablespoons minced fresh cilantro
  • 1 tablespoon lime juice
  • 1 teaspoon sugar
  • 1/4 of a canned chipotle pepper in adobo sauce, chopped
  • ½ teaspoon granulated garlic salt to taste (optional)
  • (for baked chips) 2 tablespoons vegetable oil
  • (for baked chips) 5 corn tortillas


  • 1.


    Process all ingredients except salt in food processor. Add salt to taste and process again.

  • 2.

    Oven Baked Tortilla Chips (recommended)

    Why would anyone bother making homemade chips? Well, just taste these. They are shatteringly crisp, fresh-tasting, and low in both salt and oil. It’s worth the work and the wait.

    Drizzle oil over baking sheet or jelly roll pan. Stack tortillas neatly, slice stack in half across the top, then slice each half into three wedges, to yield 6 triangle chips from each tortilla.
    Arrange the wedges in a single layer on the baking sheet, rubbing both sides of each wedge in oil, using the wedges to push the oil around the baking sheet.
    Bake in a 250 degree oven for 1 hour. They should be very crisp, but not browned.

  • 3.


    Any way you like!

Sweet-and-Smoky Salsa

Barbara Pilcher has been a natural foods teacher (in Boston), bakery owner (in Tucson), caterer (in Boulder), deli manager (in Asheville, NC) and restaurant owner (Natuaral Café, in Sante Fe, NM). She now lives on the North Carolina coast and writes a blog about home staging. If you are selling your home, she says you need her eBook, DIY Home Staging Tips to Sell Your Home Fast and for Top Dollar. Her site is DIY Home Staging Tips.

Preparation 10 minutes
Cook time1 hour
Difficulty Medium
Serving 4 people