Fresh Salsa with Baked Chips

For Fresh Salsa:

1 can whole tomatoes (28 oz.)
1 can diced tomatoes with green chilies, lime, and cilantro
1 can diced tomatoes with green chilies
¼ c. onion, chopped
1 garlic clove
¼ t. sugar
¼ t. salt
¼ t. cumin
1 jalapeno, seeded, quartered, optional

Add all ingredients to a 6-8 cup blender or food processor. Pulse until ingredients are mixed to desired consistency.

*May need to process in 2 batches if blender is not large enough.

Makes 24- ¼ c. servings

Nutrition Information: 15 calories; 0 g fat; 0 mg cholesterol; 190 mg sodium; 3 g carbohydrate; 0 g fiber; 0 g protein.

For Baked Chips:

4 corn tortillas
vegetable oil cooking spray

Preheat oven to 425 degrees. Spray a small amount of vegetable oil cooking spray on each tortilla. Cut each tortilla into 8 wedges (like a pizza). Place wedges on a cookie sheet in a single layer. Bake for 10-12 minutes. Watch chips closely so they don’t burn and you may need to rotate the pan to cook evenly.

Makes 4 servings of 8 chips each.

Nutrition Information: 60 calories; 1 g fat; 0 mg cholesterol; 10 mg sodium; 12 g carbohydrates; 2 g dietary fiber; 1 g protein.