Summer Salsa and Tortilla Chips Recipe

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Summer Salsa and Tortilla Chips
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  1. Dice all tomatoes and set aside to drain in a wire colander.
  2. Finely chop onion and bell peppers, and place in large serving bowl.
  3. Remove seeds from hot pepper, slice and place in food processor along with cilantro and garlic cloves; chop in processor till finely ground (but not pureed), and place into serving bowl with onions and bell peppers.
  4. Add drained tomatoes, and all other remaining ingredients (except tortillas and oil) to serving bowl. Blend well and set aside in fridge.
  5. Heat oil over high heat in a heavy pan (I use a cast iron skillet).
  6. Quarter tortilla shells, and carefully add a few at a time to hot oil . Fry for 2-3 minutes, or until very crisp. Promptly remove and place in a paper towel lined container to drain excess oil.
  7. This is best when served while chips are still warm, however, the salsa is even better the next day (if there's any left!).
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 186.84 Kcal (782 kJ)
Calories from fat 32.25 Kcal
% Daily Value*
Total Fat 3.58g 6%
Sodium 432.54mg 18%
Potassium 753.67mg 16%
Total Carbs 37.5g 13%
Sugars 7.91g 32%
Dietary Fiber 6.47g 26%
Protein 5.97g 12%
Vitamin C 54.3mg 91%
Vitamin A 0.5mg 16%
Iron 10.1mg 56%
Calcium 26.3mg 3%
Amount Per 100 g
Calories 58.38 Kcal (244 kJ)
Calories from fat 10.08 Kcal
% Daily Value*
Total Fat 1.12g 6%
Sodium 135.15mg 18%
Potassium 235.49mg 16%
Total Carbs 11.72g 13%
Sugars 2.47g 32%
Dietary Fiber 2.02g 26%
Protein 1.87g 12%
Vitamin C 17mg 91%
Vitamin A 0.2mg 16%
Iron 3.1mg 56%
Calcium 8.2mg 3%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.


  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 3.2
  • 5

Good Points

  • low fat,
  • saturated fat free,
  • low sodium,
  • cholesterol free

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