Snack · 10 min · mexican

Restaurant-Style Salsa and Chips

Dinner decisions, handled: Restaurant-Style Salsa and Chips pairs canned tomatoes with white onion for a 10-minute Mexican snack. The macros do the talking: 7g protein, 38g carbs, and 3g fat in every 188-calorie serving. Leftovers keep well, so it doubles as next-day lunch without any extra work.

Ingredients

• 1 can Canned tomatoes
• 1/4 White onion
• 1/2 Jalapeno
• 1 handful Cilantro
• 1/2 Lime
• 1 oz Tortilla chips

Steps

1. Drain the canned tomatoes lightly so they don't water down the salsa, then add them to a blender.
2. Add the onion, jalapeño (seeded if you want it mild), cilantro, and the juice of half a lime.
3. Pulse 6 to 8 short bursts until just chunky — stop before it turns to soup, since restaurant salsa always has texture.
4. Pour into a bowl, season with 1/2 teaspoon of salt, and let it rest 10 minutes so the flavors marry.
5. Taste and adjust salt and lime one more time; the resting changes the balance, so this second taste matters.
6. Warm the tortilla chips in a 300°F (150°C) oven for 5 minutes until just crisp, then serve alongside the salsa.

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