Homemade Salsa and Tostitos Chips with Cheese
Catherine Cappiello Pappas
- 1 bag of your favorite tostitos chips
- 1 cup of shredded cheddar cheese – or your favorite cheese
- for the salsa:
- 3 jalapeño’s
- 1 small red onion - sliced
- 1 dill pickle
- 2 cloves garlic
- 2 tablespoons honey
- ¼ cup ketchup
- ½ tsp. salt
- 1 tablespoon of olive oil
Place Tostitos on a baking pan and sprinkle the shredded cheese on top. Dust the chips with ground cumin.
Bake for 5-8 minutes until the cheese is melted.
While the chips are baking prepare the salsa.
Heat a small frying pan with the tablespoon of olive oil. Add the jalapeño’s whole and add dash of salt to the peppers. Grill until they are slightly charred.
Add the sliced onions and the garlic to the pan and let the onions get slightly golden.
Turn the heat off and let the veggies cool a bit.
Remove the stems from the peppers.
Place the peppers, garlic, onions, dill pickle, honey, ketchup and salt in a food processor and give a few good chops.
Serve with the baked chips.