This recipe is being published in the Alternative Press (www.TAPinto.net) tomorrow.  Here is the recipe and an alternative picture.  Enjoy!

Tortilla chips with Ancho and Guajillo Salsa:

I lived in Texas for a good number of years and from time to time I crave good quality chips and salsa. Given we are nearing the July Fourth holiday, bringing backyard barbeques and family gatherings to the forefront, I thought I would share a very easy salsa recipe that is part Texas, part Mexico and part Spain. The ingredients aren’t too difficult to find. I found the dried chilis at Penzey Spices in Summit but I also know that Garden of Eden in Berkeley Heights sells them as well. This salsa is slightly hot and slightly sweet with hints of lime and garlic. The texture is thick, almost jam-like, and it is certainly a salsa that can be enjoyed both as a dip and a sauce.

Personally, I don’t care for store bought tortilla chips. I think I became spoiled in Texas as many grocery stores make their own fresh tortillas throughout the day and you can always either buy freshly made chips or make your own from their fresh tortillas. Since that just doesn’t happen in New Jersey, I simply purchase a package of flour or corn tortillas and make my own chips from there. Any brand of tortillas will work great. I prefer flour for chips but feel free to use the method for corn or make a combination of flour and corn. Making the salsa really should take around 30 minutes to put together, though the flavor will improve over a few hours or even overnight. It will last around two weeks when stored in an air-tight container. The chips should take 10-15 minutes. So, this is a perfect quick and easy little snack that is packed with flavor for your Fourth of July celebrations! Continue reading →