One Minute Salsa

The Sisters Cafe

*Note: This recipe works great halved--just use 1 14oz can tomatoes

1/2 small red onion, peeled and quartered

1/2 cup fresh cilantro leaves

1/4 cup drained jarred pickled jalapenos

2 tablespoons lime juice

2 garlic cloves, peeled

1/2 teaspoon salt

1 (28-ounce) can diced tomatoes, drained

In the bowl of a food processor (or a blender), pulse the onion, cilantro, jalapenos, lime juice, garlic and salt until coarsely chopped.

Add the drained tomatoes and pulse until combined. Don't overprocess in this step if you want your salsa to remain chunky - just give it a few good 1-second pulses until everything is mixed. Place the salsa in a fine mesh strainer or sieve and drain briefly. Transfer to a bowl and serve.

Makes 3 cups.

Healthy Baked Tortilla Chips

4 corn tortillas cut into 8 traingular pieces with a pizza cutter (just like you were cutting a pizza)

Cooking spray

Kosher salt

Spread the traingular pieces of corn tortillas on a baking sheet.  I use my Pampered Chef Stoneware bar pan.  Spray corn tortilla traiangles with cooking spray and sprinkle with kosher salt. Bake in preheated 350 oven for 10+ minutes.  Check often and stir once halfway thru if needed.  Just watch them and take out when golden brown.

*The corn tortillas I use are only 100 calories, 8 grams of fiber and 1 gram of fat.  So for 32 chips and fresh salsa I only use 2 points on Weight Watchers! Cool!