Directions:
- Dice all tomatoes and set aside to drain in a wire colander.
- Finely chop onion and bell peppers, and place in large serving bowl.
- 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.
- Add drained tomatoes, and all other remaining ingredients (except tortillas and oil) to serving bowl. Blend well and set aside in fridge.
- Heat oil over high heat in a heavy pan (I use a cast iron skillet).
- 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.
- This is best when served while chips are still warm, however, the salsa is even better the next day (if there's any left!).
Nutrition Facts
| 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.
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