Red Salsa With Baked Chips
A bright, fresh red salsa bursting with citrus, cilantro, and a kick of serrano, perfect for dipping crunchy baked chips or topping tacos.
Ingredients
Instructions
- Drain the onion and garlic after steeping them in boiling water for a few minutes and letting them cool completely.
- Peel the tomatoes, remove the seeds, and chop them into small pieces.
- Combine the cooled onion, garlic, chopped tomatoes, minced serrano peppers, cilantro, lemon or lime juice, and a pinch of salt and pepper in a bowl.
- Refrigerate the salsa to allow the flavors to meld together before serving.
Tips & Substitutions
To enhance the flavor of your salsa, consider roasting the tomatoes and peppers before chopping them. This adds a smoky depth. If you prefer a milder salsa, reduce the number of serrano peppers or substitute them with bell peppers. Fresh lime juice can also brighten the flavor. For a twist, try adding a pinch of cumin or using ingredients from My Aggie'S Favorite Salsa.
Serving Suggestions
This red salsa pairs beautifully with baked tortilla chips for a healthier snack option. It also makes a great topping for tacos or grilled meats. For a complete meal, serve it alongside Evelyn'S Tex Mex Layered Dip or as part of a festive spread featuring other Mexican recipes. Consider garnishing with additional cilantro for a fresh touch.
Storage & Reheating
Store leftover salsa in an airtight container in the refrigerator for up to three days. The flavors will continue to develop as it sits. If you want to enjoy it warm, gently heat it in a saucepan over low heat, being careful not to cook it too long, or serve it at room temperature for a fresh taste.
Nutrition & Diet Analysis (per serving)
Each serving of Red Salsa With Baked Chips contains roughly 375 calories, with 8g protein, 55g carbohydrates, and 15g fat. It is an excellent source of vitamin C (53% of the Daily Value) and iron (39% of the Daily Value), and a good source of dietary fiber and potassium. Note that it is relatively high in sodium, at 938mg per serving (41% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I make this salsa ahead of time?
Yes, making the salsa a few hours in advance is recommended! Chilling it allows the flavors to meld beautifully. Just be sure to store it in the refrigerator in an airtight container. It can last for up to three days, but is best enjoyed fresh.
What can I substitute for serrano peppers?
If you don't have serrano peppers or prefer a milder flavor, jalapeños are a great substitute. You can also use a pinch of red pepper flakes for heat, or omit the peppers entirely for a milder salsa. Adjust the spice level according to your taste preferences.
How can I thicken my salsa?
If your salsa is too watery, you can thicken it by straining the chopped tomatoes to remove excess juice or by adding a small amount of finely minced bell pepper or corn. Another option is to let the salsa sit for a while, allowing it to reduce in liquid naturally.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).