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Spiced Chips and Roasted Tomatillo Salsa

 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


  • 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


  • 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).
Nutritional 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.