Fresh salsa with baked corn chips

This colorful salsa is made with vegetables packed with vitamin C, which can help fight off colds and other infections.

Ingredients

2 cups diced bell peppers (any color)
12 Roma tomatoes, diced
1 cup diced sweet onion
7 cloves garlic, minced
3 jalapeño peppers, seeded and minced
2 poblano peppers, seeded and minced
1 cup chopped cilantro
1/3 cup + 1 tablespoon lime juice
1/2 teaspoon freshly ground black pepper
24 6-inch corn tortillas (without wheat flour in ingredients)
1 tablespoon extra-virgin olive oil

Directions

1. Preheat oven to 350 F.
2. In a medium bowl, combine first 9 ingredients. Stir until well-combined. Cover and place in the refrigerator.
3. Stack 4 to 6 tortillas on top of each other and use a chef’s knife to cut stack into 8 wedges. Repeat until all tortillas are cut. Place tortilla wedges into a shallow dish and drizzle oil over the top. Toss until well-coated.
4. Place oiled wedges in a single layer on large baking sheets. Bake for 8 minutes, turn wedges and bake for another 4 minutes. (You will need to bake the wedges in several batches.) Chips are done when they are lightly brown and crisp.
5. Serve chips warm or cooled with chilled salsa.

Makes 24 servings

Carb choices per serving: 1