Cucumber Salsa with Tortilla Chips
Cucumber Salsa with Tortilla Chips

Hello everybody, it’s me again, Dan, welcome to my recipe page. Today, I will show you a way to prepare a special dish, cucumber salsa with tortilla chips. It is one of my favorites. For mine, I’m gonna make it a little bit unique. This is gonna smell and look delicious.

Cucumber Salsa with Tortilla Chips is one of the most well liked of recent trending meals in the world. It is enjoyed by millions every day. It is easy, it is quick, it tastes yummy. Cucumber Salsa with Tortilla Chips is something that I’ve loved my entire life. They’re nice and they look wonderful.

To begin with this particular recipe, we have to first prepare a few components. You can cook cucumber salsa with tortilla chips using 17 ingredients and 4 steps. Here is how you cook it.

The ingredients needed to make Cucumber Salsa with Tortilla Chips:
  1. Prepare 1 cup cucumbers, a mix of yellow, green, and watermelon gherkins, seeded and diced
  2. Prepare 2 tbsp. red onion, diced
  3. Get Juice of 2 limes
  4. Make ready 2 tbsp. extra virgin olive oil
  5. Make ready 2 tbsp. red jalapeño, finely diced
  6. Make ready 1 ⁄2 tsp. kosher salt
  7. Take 1 tbsp. mint, thinly sliced
  8. Prepare 1 tbsp. basil, thinly sliced
  9. Get 1 tbsp. cilantro, thinly sliced
  10. Prepare 1 tbsp. lemon balm, thinly sliced
  11. Take Tortilla ingredients:
  12. Take 3 package corn tortillas
  13. Prepare 1 tablespoon vegetable oil
  14. Get 3 tablespoons lime juice
  15. Take 1 teaspoon ground cumin
  16. Take 1 teaspoon chili powder
  17. Make ready 1 teaspoon salt
Instructions to make Cucumber Salsa with Tortilla Chips:
  1. In a medium bowl, add the cucumbers, onion, lime juice, olive oil, jalapeño, and a pinch of salt. Toss to combine and taste for salt. Add more if desired. Stir in the sliced herbs, and serve immediately.
  2. Tortilla: Cut each tortilla into chip sized wedges and arrange the wedges in a single layer on a cookie sheet.
  3. In a bowl, combine the oil and lime juice. Mix well and spray each tortilla wedge until slightly moist.Combine the cumin, chili powder and salt in a small bowl and sprinkle on the chips.
  4. Bake for about 7 minutes. Rotate the pan and bake for another 8 minutes or until the chips are crisp, but not too brown. Serve with salsas, garnishes or guacamole.

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