Serves: 1 cup salsa; chips depends on your tortilla
Ingredients
FOR SALSA:
15 sweet baby peppers
1 tbsp olive oil
1 small mango, chopped (~1/2 cup)
1 tbsp low-sodium soy sauce*
1½ tsp minced garlic
½ tsp ginger powder
¼ tsp chili powder
⅛ tsp cayenne pepper
¼ cup sliced scallions, white/light green parts only
sea salt, to taste
FOR TORTILLA CHIPS:
1 12-inch flatbread/tortilla
1 tsp olive oil
sea salt
Instructions
TO MAKE THE CHIPS: Preheat oven to 325 degrees.
Cut the tortilla in whatever shapes you like. Toss to coat with oil and spread on baking sheet. Sprinkle with salt.
Bake for 20-23 minutes. Broil for 1-2 minutes, watching carefully to make sure it doesn't burn. Leave oven on broil if making salsa at the same time.
Store in an airtight bag or container at room temperature.
TO MAKE THE SALSA: Cut the peppers in half and remove seeds and stems. Coat with oil and spread skin-side up in a single layer on baking sheet. Broil for 10 minutes.
Put remaining ingredients in food processor, fitted with the S-blade. Then, once the peppers are done, let cool for a few minutes, then add with everything else.
Pulse to desired consistency. Adjust seasonings to taste.
Store salsa in an airtight container in the fridge for 1 week.
Notes
*Use a gluten-free tamari sauce to make gluten-free salsa
Recipe by Lenses and Lentils at https://lensesandlentils.com/asian-mango-salsa-tortilla-chips/