Foodie Friday: Seasoned Tortilla Chips & Homemade Salsa

Football season is upon us, and you can't watch football without some good eats and a favorite libation at the ready.  My snack repertoire is continually growing, but the one standard of football watching is chips & salsa.  Of course you can open up a bag - there are numerous pre-made chips available (yellow corn, white corn, flour), and, of course, you can uncap a jar, and your nosh is ready.  OR... you can fry up some chips and season them as you desire, and you can blitz up a flavorful salsa in the blender in no time flat. So easy, so good.  And your fellow football fans will be forever appreciative of your efforts.  I promise! Just don't forget to keep the beer ice cold!

Salsa

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.



Tortilla Chips

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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