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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
  • Total Time
    Prep: 25 min. Bake: 15 min. + cooling
  • Makes
    5 dozen (2-1/2 cups salsa)


  • 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 15x10x1-in. baking pan coated with cooking spray. Broil 4-6 in. from the heat for 14-17 minutes or 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.
Editor's Note
Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.
Nutrition Facts
6 chips with 1/4 cup salsa: 127 calories, 4g fat (0 saturated fat), 0 cholesterol, 470mg sodium, 20g carbohydrate (5g sugars, 2g fiber), 4g protein.
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