Easy to make, fresh salsa is also great tasting

By JILL WENDHOLT SILVA

A healthful condiment bursting with fresh tomato flavor and few calories, salsa has become nearly as popular as ketchup.

Until recently, salsa’s only drawback was the amount of sodium in many commercial versions. The Star’s recipe for Fresh Tomato Salsa With Oven-Baked Tortilla Chips is one way to reduce salt intake.

But hold on!

What about food safety? Didn’t the Food and Drug Administration advise consumers to avoid raw, red, round Roma or plum tomatoes in the face of a nationwide salmonella outbreak linked to fresh salsa? The FDA has lifted the ban on all types of tomatoes. As the agency continues to investigate the source of contamination, focus has shifted to raw jalapeno and serrano peppers. (For more information, go to www.fda.gov/bbs/topics/NEWS/2008/NEW01862.html .)

Whether tomatoes or peppers are to blame, Nichole Burnett is urging consumers to buy local.

A family and consumer science agent for the Johnson County, Kan., extension office, Burnett says a just-picked-from-the-vine tomato not only tastes fresher and contains more nutrients, it’s also less likely to have been exposed to contamination and mishandling that can lead to food-borne illness.

Cooking tips: For a rustic or home-style salsa, do not seed or peel tomatoes. For a smoother salsa, peel tomatoes first. Bring a pan of water to a boil. Have a bowl of ice water nearby. Slash a shallow X in the bottom of the tomato. Place tomato in boiling water about 15 seconds, then immediately plunge into ice water. The peel will slip off easily. Cut tomato in half horizontally. Use a sharp knife to roughly cut out any green core or membranes and remove most of the seeds; reserve any juice.

To sprinkle seasoning mixture over tortillas evenly, use a very fine mesh sieve and sprinkle over tortillas.

Make-ahead tip: You can make salsa one day before serving, but do not add cilantro. Cover and refrigerate overnight. Stir in cilantro about 10 minutes before serving.

FRESH TOMATO SALSA WITH OVEN-BAKED TORTILLA CHIPS

Fresh tomato salsa:

11‚Ñ4 pounds ripe tomatoes

1 jalapeno pepper, halved, stemmed, seeded and minced

2 tablespoons minced red onion

2 large cloves garlic, minced

2 teaspoons fresh lime juice

1‚Ñ8 teaspoon sugar

1‚Ñ4 teaspoon salt

1‚Ñ4 teaspoon pepper

2 tablespoons finely minced fresh cilantro

Tortilla chips:

12 (5-inch) extra-thin corn tortillas

1‚Ñ2 teaspoon paprika

1‚Ñ2 teaspoon salt

1‚Ñ4 teaspoon garlic powder

1‚Ñ4 teaspoon cumin

For the salsa: Peel and seed tomatoes, if desired. Working on a tray, finely chop tomatoes, reserving any juice that might collect. Place tomatoes and juice in a bowl. Stir in jalapeno, onion, garlic, lime juice, sugar, salt and pepper. Allow to stand about 30 minutes. Stir in cilantro and allow to stand about 10 minutes.

For the tortilla chips: Preheat oven to 375 degrees. Spray 2 large baking sheets with nonstick vegetable spray. Cut each tortilla into 8 wedges and arrange in a single layer on sheets. Spray top of tortillas with vegetable spray. Combine seasonings and sprinkle lightly and evenly over tortillas. Bake until crisp, about 5 minutes.

Makes 8 servings.

Per 1‚Ñ4-cup serving, tomato salsa only: 20 calories (11 percent from fat), trace total fat (no saturated fat), no cholesterol, 4 grams carbohydrates, 1 gram protein, 74 milligrams sodium, 1 gram dietary fiber.

Per serving, chips only: 77 calories (12 percent from fat), 1 gram total fat (trace saturated fat), no cholesterol, 15 grams carbohydrates, 2 grams protein, 184 milligrams sodium, 2 grams dietary fiber.