1 28-ounce can diced tomatoes, undrained
1 jalapeno, seeded (use more if you like to keep a fire extinguisher handy, less if you prefer a milder version)
1 small onion, quartered
handful of cilantro
1/2 teaspoon cumin
salt & pepper, to taste
juice of 1 lime
Add all ingredients to blender jar. Blend for just a few seconds - the salsa should still have some texture to it. Adjust seasoning as desired. Refrigerate in covered container.
Cut corn tortillas in sixths. Heat a skillet of canola oil over medium-high heat. Add tortillas to skillet, about 8 - 12 chips at a time. Fry until golden (chips may need to be turned over during cooking process). Remove to paper towel-lined bowl. While still warm, season with salt, chili powder, and lime zest.
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