Subject: Fresh Vegetable Salsa with Baked Tortilla Chips
From: Unicorn (unicorn@indenial.com)
Date: Wed Jan 22 2003 - 08:58:17 EST
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FOOD FUNNY
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Thanks once again to the mysterious "DRSPAGHETI" for these:
Here are some actual label instructions on consumer goods:
On a bag of Fritos: You could be a winner! No purchase necessary.
Details inside. (the shoplifter special?)
On some Swanson frozen dinners: "Serving suggestion: Defrost." (but,
it's "just" a suggestion.)
On Tesco's Tiramisu dessert (printed on bottom): "Do not turn upside
down." (well duh, a bit late, huh!)
On Marks & Spencer Bread Pudding: "Product will be hot after heating."
(...and you thought...?)
On a Japanese food processor: "Not to be used for the other use."
(now, somebody out there, help me on this. I'm a bit curious.)
On Sunsbury's peanuts: "Warning: contains nuts." (talk about a news
flash)
On an American Airlines packet of nuts: "Instructions: Open packet,
eat nuts." (Step 3: maybe, uh... fly Delta?)
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TODAY'S RECIPE
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Today's recipe includes not only a colorful and festive salsa, but
fat-free tortilla chips as well. You can buy packaged chips instead
if you prefer, but your football-loving food fans will appreciate my
healthy alternative fresh from the oven.
Fresh Vegetable Salsa with Baked Tortilla Chips
For the salsa:
2-3 large tomatoes, peeled, seeded, and diced
1 avocado, peeled, pitted, and diced
1 yellow or red bell pepper (capsicum), seeded and diced
1 large carrot, peeled and diced
1 medium jicama, peeled and diced
1 scallion (spring onion), green and white parts, thinly sliced
1 jalapeno chile, seeded and finely chopped, or to taste
1/2 cup (125 ml) drained canned corn or cooked fresh
or frozen corn
2-3 Tbs (30-45 ml) chopped fresh cilantro (coriander leaves)
2-3 Tbs (30-45 ml) chopped fresh parsley
2-3 Tbs (30-45 ml) fresh lime juice
Salt and freshly ground pepper to taste
For the tortilla chips:
6-8 6-inch (15 cm) corn tortillas cut into 6 wedges
Salt and freshly ground pepper to taste
Combine all the ingredients for the salsa in a bowl, tossing gently to
combine. Cover with plastic wrap and refrigerate for at least 1 hour
before serving. Arrange the tortilla wedges in a single layer on a
baking sheet, working in batches if necessary. Bake in a preheated
400F (200C) oven until crisp, 8 to 10 minutes. Sprinkle with salt and
pepper while still hot. Serves 6 to 8.
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