Chips 'n' Salsa Cancer Project

Suggested Piece: Saladmaster Cold Bowl, Baking Sheets, & Pie Plate

Chips
Yields: 72 chips or 5 servings

Ingredients
6 to 8 tablespoons freshly squeezed lime juice
1/2 teaspoon chili powder
1/4 teaspoon ground cumin
12 corn tortillas
1/4 teaspoon salt (optional)

Directions

Preheat the oven to 350 F. Combine the lime juice, chili powder, and cumin in a small pie plate or similar dish. Dip each tortilla into the lime mixture and place them in a stack on a cutting board. Using a chef's knife, cut through the stack, dividing the tortillas into 6 wedges. Arrange the tortillas in a single layer on a baking sheet and sprinkle with the optional salt. Bake for 10 to 15 minutes, or until the tortillas are crisp and just beginning to brown on the edges. Watch carefully, because they burn quickly. Remove from the oven and let cool. These chips are crispiest when eaten within 1 day. Stored in an air-tight bag or container, leftover Baked Tortilla Chips will keep for up to 1 week.

Salsa

Yields: 4 1/2 cups or 18 servings

Ingredients
1 cup frozen corn kernels
2 medium tomatoes, diced
1/2 cup diced green bell pepper
1/2 cup diced orange bell pepper
1/4 cup chopped onion
3 to 4 tablespoons rice vinegar or apple cider vinegar
10 fresh basil leaves, thinly sliced

Directions

Combine all of the ingredients in a large bowl and set aside for 15 to 20 minutes to allow the flavors to develop. Serve at room temperature. Stored in a covered container in the refrigerator, leftover Colorful Corn Salsa will keep for up to 3 days.

Note: For the best flavor, remove the desired portion of leftovers and allow it to come to room temperature before serving. If you are preparing this salsa in advance, wait to add the basil until 15 to 20 minutes before serving, as basil quickly oxidizes.