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Receta Fresh Vegetable Salsa With Baked Tortilla Chips

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Raciónes: 6


Cost per serving $1.13 view details
  • 3 lrg tomatoes, peeled, seeded, and diced
  • 1 x avocado, peeled, pitted, and diced
  • 1 x yellow or possibly red bell pepper (capsicum), seeded and diced
  • 1 lrg carrot, peeled and diced
  • 1 med jicama, peeled and diced
  • 1 x scallion (spring onion), green and white parts, thinly sliced
  • 1 x jalapeno chile, seeded and finely minced, or possibly to taste
  • 1/2 c. (125 ml) liquid removed canned corn or possibly cooked fresh or possibly frzn corn
  • 3 Tbsp. (30-45 ml) minced fresh cilantro (coriander leaves)
  • 3 Tbsp. (30-45 ml) minced fresh parsley
  • 3 Tbsp. (30-45 ml) fresh lime juice Salt and freshly grnd pepper to taste
  • 8 x 6-inch (15 cm) corn tortillas cut into 6 wedges Salt and freshly grnd pepper to taste


  1. Combine all the ingredients for the salsa in a bowl, tossing gently to combine. Cover with plastic wrap and chill for at least 1 hour before serving. Arrange the tortilla wedges in a single layer on a baking sheet, working in batches if necessary. Bake in a preheated 400F (200C) oven till crisp, 8 to 10 min. Sprinkle with salt and pepper while still warm.
  2. Serves 6 to 8.


Nutrition Facts

Amount Per Serving %DV
Serving Size 235g
Recipe makes 6 servings
Calories 107  
Calories from Fat 34 32%
Total Fat 3.76g 5%
Saturated Fat 0.56g 2%
Trans Fat 0.0g  
Cholesterol 0mg 0%
Sodium 62mg 3%
Potassium 528mg 15%
Total Carbs 18.11g 5%
Dietary Fiber 8.2g 27%
Sugars 5.16g 3%
Protein 2.49g 4%
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