spicy tomatillo salsa & homemade corn chips

Well I am a huge fan of Chrissy Teigen needless to say, if you follow me on instagram you know I like to cook quite a bit. Like working out it helps me release a lot of stress, and helps me to work on my focus. I just got home to Atlanta few days ago (which I will talk about more later soon), and my sister in law loves Chrissy Teigen’s recipes as well so we decided to make some stuff. I chose the spicy tomatillo salsa & homemade corn chips recipe.

here’s a link to Chrissy’s recipe on her blog, I didn’t have cumin so I made the recipe without:


For the Salsa:
9 medium tomatillos
2 jalapenos- stemmed, seeded and halved lengthwise
1 teaspoon olive oil1 garlic clove, skin on
1/2 of a small onion
1/2 bunch cilantro
1 avocado, pitted and halved
1/2 tablespoon salt, or more to taste

For the chips:
6 small corn tortillas (white or yellow)
2 tablespoons vegetable oil- plus more for brushing
½ teaspoon ground cumin
juice of 1 lime

Well first things first, I cut all the ingredients for the salsa in half (except the avocado,onion and the limes), and arranged them on the tray. I used a small bowl and made a combo of olive oil, lime juice, salt & pepper. I didn’t have cumin so we left that out. I basically dipped each half in the bowl of the olive oil combo- then broiled the items on medium for 5-6 minutes.


They should come out looking like this.

After that, I cooled the veggies and used a food processor to mix the onions and veggies together with the cilantro as well. I chopped the avocado in small chunks and mixed that in after cooling the salsa.

For the chips, I made the same lime x olive oil mixture in a bowl. I cut the corn tortillas down to 1/4’s. Instead of dipping them in the mixture I took a brush and layed them down on the tray. You should cook the tortillas at 350 degrees for 20 minutes, but check to see when they are turning crisp. Add fresh lime juice and salt as soon as they are finished for Chipotle desired results.


After it’s all said and done cool your salsa in the freezer for 15 to 20 minutes- or in the fridge overnight. It’s tastier cold! The chips should be made when you are ready to eat the salsa. It’s a great snack. If making for kids lose the jalapenos! 😉

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