Fresh RAW Tomato Salsa & Sprouted Tortilla Chips

Fresh RAW Tomato Salsa 

1/2 yellow onion

2-3 garlic cloves, minced

1/2 jalapeno, seeds removed (less/more depending on spice comfort)

1 10 oz carton grape tomatoes

juice of 1 lime

1 T extra virgin olive oil

1/2 t Himalayan salt

1/4 t cumin

pinch pepper

1 bunch cilantro, leaves only, roughly chopped

I like the texture of my salsa best when I make it in a food processor! Combine onion, garlic and jalapeno and pulse until finely chopped. Add remaining ingredients except cilantro and pulse until desired consistency. Add cilantro to mixture in a separate bowl and serve with sprouted tortilla chips, flax crackers, or veggies.

Sprouted Tortilla Chips

sprouted tortillas

extra virgin olive oil spray

Himalayan salt

Preheat oven to 350 degrees. Cut sprouted tortillas into triangles with a pizza cutter. Place on baking sheet. Lightly mist with EVOO and sprinkle a bit of salt on top. Bake for 10 minutes or until crunchy.