Home made chips and pineapple salsa


There is nothing like chips and salsa (or guacamole) for a special occasion.   Okay any occasion will do.   Store bought chips are over processed, usually too salty or not salty enough, and quite frankly flimsy.   They just don’t hold up to a big glob of dip and what is the best part of chips and dip?  It’s the dip of course.

Recently for a bible study I thought I would make a large batch of chips and salsa.  I made Guacamole too but that didn’t make it into my photo and by the time I went back it was already devoured.   Reminder to myself bible study ladies enjoy Chips and dip.   I should have made two big batches.

Anyway you know me by now and if it isn’t easy I am not doing it.

chips.    Start out with a corn tortillas.   Made sure you get a good brand that simply has 2-3 ingredients tops.  non of the artificial junk or added this or that… just plain simple corn tortillas which should be ground corn.   Or if you are ambitious make your own.

cut them like a pizza into 6 triangles and simply deep fry them in a good quality oil.  (another reason I won’t buy store-bought, oh the lousy quality of oil they use, don’t even get me started)   it only takes a few minutes so its easy to push out a pile of corn chips in no time.  I think I made a gallon baggie full in less than 30 minutes.   Salt them as they come out of the fryer while they are still hot so the salt sticks and melts into them almost.

Yes it really is as simple as that.

The salsa is a little more complicated but still simple,

6 Roma tomatoes, 3 diced 3 roughly mashed
4 garlic cloves, minced
2 seeded and minced jalapenos, (you can use just one or omit depending on your taste)
1/2 red onion, finely diced
1 tablespoon olive oil
1 lime, juiced
1/2 cup finely diced pineapple
Chili powder, salt, and pepper, to taste

mix altogether and let set over night.  If it looks like it need more liquid or more sweetness you can add a bit of pineapple juice.    It really is all according to taste.
The Guacamole is also pretty simple too.
2 ripe avocados mashed
4 tbsp minced dried onions
1-2 tsp garlic salt
1/2 cup mild to hot salsa (not sure pineapple salsa would work. I use El Paso)
let it sit for an hour or so before tasting to let the flavors blend then add more salt, pepper, garlic, onion, even celery salt is good in this.    I just throw things in and go by taste really since it is so simple and my tastes vary from day-to-day.
There you have it.  chips and dips to enjoy with your next special occasion.
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