Fresh Tomato Salsa & Chips


Tomato Salsa

April 27th we had our Spring Open House at Camp
. There were many activities happening all
over camp and one of them was making homemade chips and salsa.
The families enjoyed helping prepare and then eat the yummy
snack! As summer approaches, it is great to have some recipes
ready to use with the surplus of fresh
tomatoes growing in your garden. Or maybe you
bought them at the Farmer’s market since the squirrels ate all of
yours, like mine. Either way… This recipe calls for
fresh tomatoes, but being April, decidedly
NOT tomato season, we decided to use the canned tomatoes
and they worked out quite well. We used the peeled , whole
tomatoes that come in the big cans. As long as you drain the
tomatoes, they work nicely. Fresh Tomato Salsa*

  • 2 medium tomatoes, diced
  • 1/2 small onion, diced
  • 2 garlic
    cloves, minced
  • 1 -2 tablespoon
  • salt & pepper, to


  1. Wash and dice
    tomatoes, peel and cut onion, peel and mince garlic or do what I do
    and use the already minced onion.
  2. In a small bowl
    combine garlic, onion and tomatoes with cilantro, salt, and pepper.
    Stir with a spoon and mash a little, this will make it juicy, and
    as it sits it’ll get juicer.
  3. Enjoy with chips or
    add to entrees for flavor/side dip.
  4. Make it “yours” by
    adding chopped up peaches, mango, or a squeeze of

*Recipe from
Here is the recipe we used for the chips. They sure were
tasty! This is an adult project as the oil gets very hot.



  • 12 corn tortillas cut into 6-8 wedges
  • oil for frying
  • salt to

Directions: We used an electric fry
pan, but you can also use a regular fry pan over medium-high heat.
Start off with about 3/4 cup of oil. Since we made a
lot of chips we had to keep adding oil in between batches. If
you need to do that, make sure you give the oil time to come back
up to temperature after adding the new oil. Heat oil over
medium-high heat for a few minutes. Slide pieces into oil
using a slotted spoon or spatula, a few at a time. Let pieces fry
until crispy, about a minute or so. We found we needed to
flip them so that they were even. Remove to a paper towel
covered plate to drain. You can even blot them with paper
towels to absorb more of the extra oil. Sprinkle
with salt and serve immediately. If there are leftovers, they
can be stored in an airtight container. These are so good
you probably won’t have to worry about leftovers! *Recipe
adapted from


This entry was posted in recipes, summer camp, Uncategorized and tagged , , , , , , , . Bookmark the permalink.

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s