Easy Fresh Tomato Salsa with Baked Tortilla Chips

This salsa is made in a food processor, so you don’t have to worry about chopping tomatoes all day. Add a few other ingredients and you’ve got a delicious snack to eat with chips or anything you’d like. It’s great on tacos or to serve with quesadillas too. Kids can help cut the tomatoes into rough chunks, add the ingredients to the food processor, and pulse until everything is roughly chopped. Homemade chips are really fun for kids to make at home too, but you can serve this salsa with store-bought chips as well. (Please be aware that tortilla chips can be a choking hazard or are hard to chew for toddlers and kids under 4).

This month we're celebrating tomatoes at Veggie Buds Club! If you'd like access to tons of kid-friendly tomato recipes, tomato crafts, tomato games, tomato growing projects, and more you can purchase our "Totally Tasty Tomatoes!" eBook or Box here.

---

Easy Fresh Tomato Salsa with Baked Tortilla Chips

INGREDIENTS
Salsa

• 4 large tomatoes
• 2 scallions or 1/4 of a small onion, trimmed and sliced
• 1/4 cup fresh cilantro or parsley
• Juice from 1/2 a lime
• 1 tablespoon olive oil
• 1/2 teaspoon kosher salt
• 1/4 teaspoon chili powder (optional)
• 1/4 teaspoon ground cumin (optional)

Tortillas

• 6 small corn or flour tortillas
• Oil
• Salt

NSTRUCTIONS

1. Cut tomatoes into 8 wedges. Scoop seeds into a bowl and gently squeeze out any excess liquid in the tomatoes. If you skip this step, your salsa will be very watery. Cut tomato wedges into chunks and add to a food processor.
2. Add remaining salsa ingredients and pulse until roughly chopped. Stop a couple times to check the salsa and scrape down the sides. You don’t want to over blend and get tomato soup.
3. For Chips: Preheat oven to 375 degrees. Line a sheet pan with parchment paper. Brush both sides of each tortilla with oil. Sprinkle one side with a pinch of salt. Cut tortillas into 8 wedges (I like to use a pizza wheel) then lay them out individually on the pan. They can be touching but try not to overlap tortilla pieces. Bake until golden brown, 10 to 12 minutes. Check on chips often because they can burn easily. Allow to cool then serve with salsa.

---

This recipe was developed by Heather Staller, a mom of two boys, ages 7 and 5, and cooking instructor specializing in bringing cooking into preschool classrooms. After college, Heather knew she wanted to be a teacher, but first followed her lifelong dream of going to culinary school. Teaching cooking combines both of her passions, and she truly enjoys introducing young children to the joys of cooking with fresh ingredients. Find Heather on Instagram (@heather.happykidskitchen), where she shares inventive kid-friendly recipes and ideas for cooking with kids at home.