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.Print
Tomatillo Salsa Verde with Lime Salt Tortilla Chips
- Yield: 4 servings 1x
- 1 lb tomatillos, husked,rinsed,and chopped (about 15)
- 3 canned jalapenos or 1 jalapeno with seeds, chopped
- 3/4 cup flat leaf parsley (1 bunch) or 3/4 cup fresh cilantro leaves or
- 2 tablespoons fresh lime juice from 1/2 fresh lime
- 1 teaspoon sugar
- 3/4 teaspoon Kosher salt
- 2 green onions, chopped
- 1 teaspoon table salt
- Grated zest of 1 lime
- 6 corn tortillas
- About 2 tablespoons canola oil
- For the salsa, puree tomatillos, jalapenos, parsley, lime juice, sugar and Kosher salt.
- For the chips, in a small bowl, mix together salt and lime zest and set aside (can be done a couple hours ahead of time to dehydrate lime zest.) Using kitchen scissors, cut each tortilla into 8 chips. Lightly brush both sides of tortillas with oil and spriinkle with lime salt. Bake tortillas in a preheated 350 degree oven for about 12-15 minutes until just beginning to crisp. (Chips will continue to crisp when removed from oven; they will not become golden.)