Chips and Salsa

  • Organic corn tortillas (not the bagged Doritos)

  • 1/4 cup each red yellow and green  capsicum(bell pepper)

  • 2 Tablespoons finely chopped Jalapeno Chili

  • 2 Tablespoons finely chopped Tomato

  • 2 Tablespoons finely grated Carrot

  • 3/4 teaspoon Apple Cider Vinegar

Combine all ingredients, except for the tortillas, in a bowl.

Stir until well mixed.
Refrigerate and store Salsa in an airtight container for up to two weeks
Serve with a piece of corn tortilla (can be warmed slightly)

Thank you Oneta M. Carter

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