Salsas, Guacamole and Homemade Chips

To make the master salsa recipe: Combine all of the ingredients into the food processor with your blade attachment on. Pulse to chop up and combine the salsa ingredients. Taste and adjust any seasoning desired, serve and enjoy!

To make fresh salsa chips: Cut the stack of corn tortillas in half, than fourths, than into 8 equal portions. The chips will be triangular, resembling typical gorilla chips.

Heat the frying oil to 350 degree’s and fry the cut corn tortillas in batches for about 3 minutes or until crispy.

Transfer the chips to a paper towel lined baking sheet and sprinkle with season salt.

To make the peach salsa variation: Make the master salsa recipe substituting out the diced tomatoes for a can of slice peaches (drained). Make the salsa just as you would with the master salsa recipe substituting the diced tomatoes with the canned peaches. Dice up 3 fresh ripe peaches and fold them into the fresh peach salsa, serve with fresh chips and enjoy!

To make the pineapple salsa: Make the master salsa recipe substituting out the diced tomatoes for a can of pineapple chunks (drained). Make the salsa just as you would with the master salsa recipe with the pineapple chunks substituted for the diced can of tomatoes. Dice up some fresh pineapple and fold into the pineapple salsa.

To make the mango salsa: Make the master salsa recipe and add to ripe mangoes to the salsa. Peel the mangoes and slice the mango away from the seed. Add the fresh mango to the master salsa recipe, pulse everything together. Serve and enjoy!

To make the fresh guacamole: Make the master salsa recipe and set aside. Remove the meat of the avocado to a large bowl and to the bowl, add one cup of salsa form the master salsa recipe. Smash everything together making sure everything is combine. I like to add the juice of one lime to the guacamole. Adjust salt and pepper, serve and enjoy!