A Fresh, Flavorful Recipe for Summer Dip
Photos by Carli Wentworth
The Heat Is Here and that means the tomatoes are bountiful! Just step into a farmers market or a streetside stand and you will find tons of tomatoes. They come in every color of the rainbow, various sizes and even different textures. Half of the fun in summer is tasting all the different types of tomatoes on offer. In the last 10 years heirloom tomatoes have become all the rage. They usually come in exotic colors and many times in odd shapes. These are not the sexy round red ones, but the purply greenish tomatoes with veins. My kids like to think of them as funky tomatoes, so we eat a lot of them at our house. Kids eat healthier stuff if it has a funny name and can be put on a chip!
Nothing screams tomatoes more than salsa. This recipe is part salsa and part salad. I can’t really label it as a “full on” salsa, so I settle for “Summer Dip.” This was a summer staple at my house growing up. Mom always had a big gold Tupperware bowl filled with it. She even made baked tortilla chips long before they became popular. I guess Mom was a trendsetter and didn’t even know it. Here is an oldie but goodie recipe … I promise once you make it, you will be hooked.
Summer Dip with Baked Tortilla Chips
6 large tomatoes, chopped into a medium dice
6 green onions, chopped
2 small cans chopped green chiles
2 small cans chopped ripe olives
1 ½ t garlic salt
3 T red wine vinegar
2 T olive oil
Combine all ingredients in a large bowl and stir well to combine. Allow flavors to marry 4-6 hours before serving.
Lime and Chili Baked Tortilla Chips
12 corn tortillas
2 T canola oil
Nonstick cooking spray
1 T taco seasoning
1 t salt
2 T fresh lime juice
Preheat oven to 350º and line a baking sheet with parchment paper. In a small bowl combine the lime juice and taco seasoning. Brush both sides of each tortilla with canola oil and then sprinkle with the lime seasoning. Cut into quarters and then place on the baking sheet. Spray with nonstick cooking spray and sprinkle with salt. Place in the hot oven and bake for 15-20 minutes. Rotate pan halfway through the baking process. Remove from the oven and cool, then serve with Summer Dip!