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We have 12 new
Hey Henrys
this week!

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Henry County’s Cooking
with Tomatoes

 

Special photo

  Well, even with the setback of abnormally cool weather and lots of rain, our tomatoes are doing pretty well. Here are some recipes that we hope you enjoy.

For more of this week’s recipes in the printed edition,
get your copy here!

 

Fresh Garden Salsa with tortilla chips

Extension Service Website

For the baked tortilla chips:
4 small (6’) flour tortillas (taco size)
1 tsp. Canola or vegetable oil
Salt (about 1/8 teaspoon) 

For the Salsa:
1 (15.5 oz.) can black-eyed peas, drained and rinsed
1/3 cup diced green onions
1/3 cup diced green bell pepper
1 small tomato diced
10-12 sprigs fresh cilantro
3 Tbsp. lime juice
1 tsp. Canola or vegetable oil
1/2 tsp. salt-free seasoning
1/4 tsp. black pepper

Steps to make the baked tortilla chips:

  Preheat oven to 400 degrees.

Place flour tortillas on cutting board. With pizza cutter, cut each tortilla into 8 triangles (like cutting a pizza). Spread tortilla wedges in one layer on 1-2 baking sheets. Drizzle oil evenly over cut tortillas. Use back of spoon to spread oil evenly over wedges Sprinkle lightly with salt. Bake until slightly light brown on edges (about 4-6 minutes); most of wedge will remain white. Check often to avoid burning. Use pot holder to remove baking sheets from oven. Place hot baking sheets on cooling rack or pot holders (not directly on countertop).

  Steps to make the salsa:

Pour blacked-eyed peas into colander. Rinse. Pour into medium bowl. Rinse green onion. Cut off ends. Slice into thin pieces. Add to black-eyed peas.

  Rinse bell pepper. Place on cutting board. Cut off top. Remove seeds inside. Dice into small pieces. Add to black-eyed pea mixture.

  Rinse tomato. Remove stem and core. Dice into small pieces. Add to black-eyed pea mixture.

  Rinse cilantro. Remove stems. Chop leaves into small pieces. Add to black-eyed pea mixture.

  Combine lime juice, oil, salt-free seasoning, and black pepper in small bowl. Stir well.

  Pour lime juice mixture over black-eyed pea mixture in medium bowl. Stir well.

  Serve with baked tortilla chips.


For more of this week’s recipes in the printed edition,
get your copy here!

 

 

 

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