Сhipotle corn salsa and baked tortilla chips recipe

Having a sleepover party with your best friends will be a very nice thing to do on weekends. Not only will we get closer to them, but we can also release our stress by hanging out or just joking with them. 

But the problem will arise when you don’t have anything to serve them with. If you do not want to have a simple and easy dish to consume with your buddies, this chipotle corn salsa will do good.

To make this chipotle corn salsa, what you have to do is preparing one pound bag of frozen corn. Defrost them first before using. Then, take 15 ounce cans of Pinto beans, drain and rinse them first. Seed and dice one pound of Roma tomatoes, and chop one bunch of Cilantro. 

After that, chop four or more scallions, the more scallions you have, the more tasty your chipotle corn salsa will be. Add one tablespoon Chipotle paste or a quarter teaspoon chipotle powder. As before, if you want to have more taste, add more. Then the last ingredient you need is lime. Juice and zest four of them. Mix all of them together in a large bowl.  The flavors will improve on sitting, and make sure to stir well before serving.

To complete your chipotle corn salsa, serve it with baked tortilla chips. What you need is only corn tortilla. Before making it, preheat the oven to 375F. Then, cut each tortilla into four.  Place on a cookie sheet covered with a non-stick Silicone Baking mat and lightly spray each chip with water. 

After that, sprinkle with herbs or salt-free seasonings, if desired. Bake them for 10 minutes then turn them over and lightly spray again with water and then bake them again for eight until ten minutes until crisp.