Ep 6 - Corn chips with red salsa and green salsa
Corn chips, with red salsa and green salsa
Serves 4
5 fresh corn cobs
juice 1 lime
pinch salt
1/2 cup flax seeds
Preheat oven to 120 C.
Take kernels off corn cobs and place in a food processor and
process.
Add lime juice and salt. Remove and place in a bowl.
Add flax seeds and mix to form a batter.
Spread the mixture 3-4 cm thick on silicon baking sheets.
Place in preheated oven and leave overnight.
Cut into triangles. Re-toast in oven preheated to 180 C.
Cook 3-4 minutes or until golden brown.
Cool and store in airtight container.
Serve with red salsa and green salsa.
Green salsa
3 green chillies
1 tomato
2 cloves garlic, peeled
pinch salt
7 canned tomatillos, drained and chopped
1/2 cup coriander leaves
Blend the chillies, tomato, garlic and salt together in a food
processor.
Add tomatillos and coriander and pulse to make a salsa.
Red Salsa
4 tomatoes
1/2 onion
2 cloves garlic, peeled
10 red chillies, halved and deseeded
pinch salt
Heat a heavy-based pan and char grill tomatoes, onion and
garlic.
Transfer to a food processor.
Lightly brown the chillies and add to the food processor bowl with
the salt.
Blend ingredients together.
Average per serve-
592g
Food
Truck
Comparable product
Energy
1552kJ
3700kJ
Protein
14g 35g
Total fat
13g
50g
Saturated
fat
0.6g
21g
Carbohydrate
52g
73g
Sodium
396g
1527mg
