Tortilla Chips and Salsa Fresca

What do you make with an abundance of corn tortillas (Costco size) besides quesidillas every day for lunch (Jonathan's favorite lunch, snack, breakfast of choice--funny boy HATES corn!)? Tortilla chips to go with the salsa fresca you made with the many tomatoes from your garden!

Tortilla Chip Recipe

• 12 6-inch corn tortillas
• 1 Tbsp. canola oil
• 1 tsp. salt
• 1 tsp. chili powder (optional)

Preheat oven to 350 degrees. Cut each tortilla into 8 wedges. Spread out in a single layer on cookie sheets. Brush with oil. Sprinkle with salt and chili powder. Bake 12-15 minutes, rotating the cookie sheets halfway through. Chips will be lightly brown when done.

Serves 6.

Per serving: 106 calories, 4 g fat, 0 mg cholesterol, 18 g carbohydrate, 2 g fiber, 2 g protein

(I did not add the chili powder but did make hald with plain salt and half sprinkled with California Garlic Salt and Spices, the chips on the lower half.)

Salsa Fresca

SERVINGS 3 cups

INGREDIENTS 2 cups chopped ripe tomatoes 1 cup chopped Vidalia onions 1 cup chopped green Bell pepper 2 tablespoons fresh lime juice 1 jalapeno, finely diced 1 teaspoon salt Chopped fresh cilantro for garnish

PREPARATION 1. Combine the tomatoes, onion, pepper, lime juice, jalapeno and salt in a big bowl and stir to combine.

2. Leave out at room temperature for 1 hour or place in the refrigerator for about 8 hours. Be sure to bring it up to room temperature before eating.

3. Spoon off any excess liquid, gently mix in the cilantro and taste to see if it needs any more salt.

(This is not the exact recipe I used, but very similar...I found Melissa Clayton's after this. I will try her's next).