Fresh Cucumber and Tomato Salsa with Baked Corn Chips

  • 2 cucumbers, peeled, deseeded and diced
  • 2 large tomatoes, deseeded and diced
  • 1 hot pepper, deseeded and minced
  • 1 small red onion, peeled and minced
  • 1 garlic clove, peeled and minced
  • Juice of 1 lime
  • 2 tbsp. cilantro, minced
  • ¼ tsp. Sea salt
  • Corn tortillas
  • olive oil

Preheat oven to 375º. In a bowl combine cucumbers, tomatoes, pepper, onion, garlic, lime juice, cilantro and salt. Cut tortilla into bite-sized triangles. Drizzle with olive oil and a pinch of sea salt. Bake 10 minutes, or until crispy.