Thanks to Benedictine University Dietetic Intern Nikki Nies for sharing this recipe. Nikki says, “Grab the chips and help your child find their inner salsa side, helping them mix the ingredients into a spicy salsa.”
Tips: Can be made 1 day ahead of serving. The longer it sits, the hotter it will be! Parents will definitely want to assist with chopping the vegetables. Latex gloves are recommended for seeding and mincing the hot peppers.
1 pound tomatoes, cored, finely chopped (about 2 cups)
2 Hungarian hot wax peppers, seeded, minced
1 medium white onion (about 1 cup)
3 tablespoons chopped fresh cilantro
3 tablespoons fresh lime juice
Tortilla chips – for serving
Combine tomatoes and peppers in a medium bow. Place minced onion in a strainer; rinse under cold water for 10 seconds. Drain well and add to bowl with tomatoes. Stir in cilantro and lime juice. Season with salt. Serve with tortilla chips.
Yields 3 cups.