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Red Salsa with Baked Chips
Salsa: 2 to 4 T. finely chopped onion 2 cloves garlic, minced 2 large ripe tomatoes 2 to 4 Serrano peppers, minced 2 to 4 T. minced cilantro 1 to 2 T. lemon or lime juice Salt and pepper Chips: 10 to 12 flour tortillas Seasoned salt, chili powder, etc Vegetable oil or spray pan coat Cinnamon sugar, spiked with chili powder
For salsa: Put chopped onion and garlic into a strainer and pour 2 cups boiling water over them; drain thoroughly. Discard water. Cool. Peel tomatoes, remove seeds, chop. Combine tomatoes with onion, garlic, pepper, cilantro, lemon juice, salt and pepper. Refrigerate to allow flavors to blend. Serve with baked chips. Makes about 2 cups. Chips:Cut tortillas into 8 wedges. Brush a shallow baking pan with oil or spray it with pan coat. Arrange tortillas in a single layer on pan. Brush them lightly with oil. Sprinkle with desired seasoning. Bake in a 325 oven until crisp and lightly browned. Makes 80 to 96 chips. Source: Marlboro Cookbook