CHIP AND DIP....ANYONE? Tomato-corn chunky salsa with tortilla chips

Who doesn't like Fridays? I, absolutely love Fridays. Fridays are the days when I usually think mmm.....mmmm.......chip and dip.Why?Because for me, Friday sundown means relaxing and laying back on soft cushions watching movies in a dim lit room with a cartload of chips and salsa at my side and a frosted glass holding lemony Margarita................. heaving a heavy sigh, the comfort of 'Finally Friday'-the gateway to the weekend.Gateway to fun and frolic.So, it's juz chill time.
So, I've selected Kung Fu Panda to watch and puffed up the pillows on the couch and laid out a throw. With all that done, I headed for the kitchen to make salsa.
Now, this recipe is my take on salsa. I have added my own touch to it. Usually, salsa does not call for cooking anything, but it maybe my fear of salmonella that has led me to never eat uncooked tomatoes. So I kind of roast them. And why not? The salsa tastes great this way and the flavors more intense. I, usually, forego dinner on Friday nights, because I have an overdose of chips and salsa. So, beware everyone, this thing is so tempting, it can get you addicted :)
The Snaps in this post are participating in the magnificient click contest.

As, I've said before, in winter I use canned tomatoes because of the unavailability of good tomatoes. But now, with spring round the corner I've used all fresh tomatoes.. This is a simple recipe which has very fresh ingredients. Enjoy!
INGREDIENTS:( serves 5-6)

• Store-bought plain tortilla chips - 1 packet( I use Tostitos)
• Fresh, ripe tomatoes- 10 ( chopped)( substitute with 2 14 oz. cans of diced tomato)
• Green chillies -2 ( or to taste)
• Onions (chopped) - 1(small)
• Garlic( chopped)- 4 large cloves
• Coriander - 2 cups( 1/2 bunch)
• Cumin powder - 4 tspns
• Sweet corn kernels - 1 can (14 oz.)
• Chilli powder - 2 tspns( or as per taste)
• Olive oil - 2 tspns.
• Lemon juice - 3 tbspns.
• Salt - to taste

Directions:

• Heat oil in a small pan and saute green chillies, onions and garlic in it for about 3 mins. Set aside.
• Drain all the liquid from the tomato-can and place the tomato pieces in large sauce pan. Add chopped fresh tomato and cook on high heat for about 8-9 mins till most of the liquid from the tomatoes evaporates.Add salt and chilli powder. Stir well and cook for another minute.
• Transfer to a blender. Add the sauteed onions, chillis and garlic.
• Add coriander leaves. Pulse it for about 5 seconds. Not more because we need a chunky salsa (Do not grind it or make it into a puree)
• Transfer to a serving bowl. Mix the cumin powder and lemon juice and stir well.
• Serve with chips.

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Luv 'n' luc
Smitha