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Spiced Chips and Roasted Tomatillo Salsa

Your food processor does most of the work for this green salsa studded with mango and splashed with lime. Yum! —Mary Relyea, Canastota, New York

10 ServingsPrep: 25 min. Bake: 15 min. + cooling

Ingredients

10 flour tortillas (6 inches)
Cooking spray
3 teaspoons chili powder
1 teaspoon ground cumin
1/2 teaspoon salt
SALSA:
3/4 pound tomatillos, husks removed, quartered
1 small onion, cut into wedges
1 jalapeno pepper, halved and seeded
2 garlic cloves
3 tablespoons fresh cilantro leaves
1-1/2 teaspoons lime juice
1/2 teaspoon salt
1 medium mango, peeled and diced

Directions

Cut each tortilla into six wedges; place on ungreased baking sheets.
Spritz with cooking spray. Combine the chili powder, cumin and salt;
sprinkle over wedges. Bake at 425° for 5-8 minutes or just until
edges begin to brown.
For salsa, place the tomatillos, onion, jalapeno and garlic in a
single layer in a 15-in. x 10-in. x 1-in. baking pan coated with
cooking spray. Broil 4-6 in. from the heat for 14-17 minutes or

2 of 2

Spiced Chips and Roasted Tomatillo Salsa (continued)

Directions (continued)

until tender and lightly browned, stirring once. Cool to room
temperature.
Transfer to a food processor; add the cilantro, lime juice and salt.
Cover and process until coarsely chopped. Stir in mango. Refrigerate
until serving. Serve with chips.
Yield: 5 dozen (2-1/2 cups salsa).

Nutrition Facts: 6 chips with 1/4 cup salsa equals 127 calories, 4 g fat (trace saturated fat), 0 cholesterol, 470 mg sodium, 20 g carbohydrate, 2 g fiber, 4 g protein.

Wine: Sweet Red Wine: Enjoy this recipe with a sweet red wine.