Baking with Biskie: Chips and Salsa

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LOVING LIVING LOCAL – Biskie and Josh are in the kitchen gettin’ their salsa on, but don’t worry; they are making chips too.

You can find everything you need to


What you will need:

  • 1 1/4 lbs ripe Roma tomatoes* (about 5 – 6)
  • 1 (14.5 oz) can petite diced tomatoes**
  • 2 green onions,*** ends trimmed, chopped into thirds
  • 1/3 cup chopped red onion (about 1/4 of a medium)
  • 1 jalapeno pepper,**** seeded and roughly chopped
  • 1/3 cup fresh cilantro (about a handful)
  • 1 large clove garlic, roughly chopped
  • 2 Tbsp fresh lime juice
  • 1/2 tsp chili powder
  • 1/4 tsp ground cumin
  • 1/2 tsp granulated sugar (optional)
  • Salt and pepper to taste


  • Combine all ingredients in a food processor and pulse in 1 second bursts until all ingredients are finely chopped.
  • Serve with tortilla chips. Note that salsa always tastes best after it’s been refrigerated for a few hours, so if time allows let the flavors marinate together before serving.
  • Store in refrigerator up to 1 week.


What you will need:

  • Tortillas
  • Oil
  • Kosher salt


  • About 3/4 to 1 cup olive oil, peanut oil, canola oil, or vegetable oil (more or less depending on how many chips you are making)
  • Corn tortillas (each tortilla will make 6 chips)
  • Kosher salt (or other coarse salt), to taste

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