salsa cookbook

Tortilla Chips with Tomatillo Salsa

The traditional chips and salsa is always a win, but if you want to go for the gold, make it the Cal-aVie Health Spa way. Enjoy this tomatillo salsa with homemade tortilla chips—one of our favorites from our cookbook, Beautiful Living.
Let’s go, USA! 


Baked Corn Tortilla Chips

Yields 40 pieces


There’s not a better way to pair our homemade salsas and hummus than a homemade hot and crispy tortilla chip right out of the oven. Baking tortillas in a light spray of oil gives the same beautiful golden color and perfect crunch, while offering a much healthier alternative to traditionally fried tortilla chips.



- 5 organic thin yellow corn tortillas

- olive oil spray

- sea salt


Preheat the oven to  350℉. Cut the corn tortillas in quarters and then cut the quarters in half, creating 8 pieces per tortilla. Lay the cut tortillas on a baking sheet in a single layer, making sure not to overlap. Spray with olive oil and sprinkle with salt to taste. Bake for 9 minutes or until crisp.


Roasted Tomatillos Salsa

Yields 2 cups


No Southern California culinary dining experience would be complete without an occasional taste of Mexico. We love making this dish in-house from the fresh tomatillos and jalapeños growing in our garden during the summer. This refreshing salsa can be served as a snack or used to complement grilled chicken or seafood.




- 1 pound tomatillos, husked and thoroughly washed

- 1½ tablespoons plus 3 teaspoons grapeseed oil, divided use

- 1½ teaspoons kosher or sea salt, divided use and more to taste

- 1 teaspoon minced garlic

- ½ small onion, thinly sliced

- 1 jalapeño, stem and seeds removed, sliced in half lengthwise

- 1 bunch fresh cilantro, roughly chopped


Preheat the oven to 350℉. Toss the tomatillos with one tablespoon grapeseed oil and ½ teaspoon salt to coat evenly. Spread evenly on a baking sheet so the tomatillos have plenty of space. Roast in the oven for 20-30 minutes, until softened and lightly browned in spots. Roast longer if needed. Remove and set aside.


In medium saucepan over medium heat, add ½ tablespoon of grapeseed oil. Once hot, add the garlic and sauté until lightly browned and softened. Set the garlic aside. Wipe the pan clean and return to medium heat. Add 1 teaspoon of grapeseed oil and add onions. Sauté

 the onions, stirring regularly until caramelized to a deep golden color, about 10 minutes. Remove the onions and set aside. Wipe the pan clean and return to medium heat again with 1 teaspoon grapeseed oil. Add the jalapeños cut side down and allow to cook until lightly browned. Turn the jalapeños over and continue cooking until softened. Remove and set aside.


In a food processor, add the tomatillos, garlic, onion and cilantro.  Add 1 teaspoon of salt and 1 teaspoon of grapeseed oil.  Process well. Add as much jalapeño as desired and process until no large chunks remain. Taste and season with salt and more jalapeños, processing after each addition, until the desired level of flavor and heat has been achieved. Place in an airtight container and refrigerate for up to 1 week.



 Discover more delicious and healthy recipes like this one in our cookbook, Beautiful Living. Click here to purchase a copy. 



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