It may be somewhat surprising, but winter is the season for sunny ripe citrus fruit. Limes, lemons, grapefruit, tangerines, blood oranges; they are all at their peak of ripe juiciness right now in the southern United States. My juicer stands ready!
Limes grace my counter all winter as they add the perfect fresh, acidy kick to hot tortilla soup, cabbage coleslaw or even jarred salsa.
I have always wanted to create a healthy version of the packaged lime-flavored tortilla chips. It turned out to be super simple using inexpensive corn tortillas (package of 12 is usually around $0.75.) To go with the chips, I whirred up this simple salsa verde with tomatillos I’ve stored since early fall when they were picked. (Next year, see if you can store green tomatoes or tomatillos from your garden in a dark, cool closet until December tomato sandwiches! I’ve done it two years in a row now.) The salsa verde is fat-free, low-calorie, VERY green and the perfect taste combo of salty, sweet, sour and spicy.