Vegetable Salsa

[carnation037]

Fresh Vegetable Salsa with Baked Tortilla Chips

For the salsa:
2-3 large tomatoes, peeled, seeded, and diced
1 avocado, peeled, pitted, and diced
1 yellow or red bell pepper (capsicum), seeded and diced
1 large carrot, peeled and diced
1 medium jicama, peeled and diced
1 scallion (spring onion), green and white parts, thinly sliced
1 jalapeno chile, seeded and finely chopped, or to taste
1/2 cup (125 ml) drained canned corn or cooked fresh
or frozen corn
2-3 Tbs (30-45 ml) chopped fresh cilantro (coriander leaves)
2-3 Tbs (30-45 ml) chopped fresh parsley
2-3 Tbs (30-45 ml) fresh lime juice
Salt and freshly ground pepper to taste

For the tortilla chips:
6-8 6-inch (15 cm) corn tortillas cut into 6 wedges
Salt and freshly ground pepper to taste

Combine all the ingredients for the salsa in a bowl, tossing gently to
combine. Cover with plastic wrap and refrigerate for at least 1 hour
before serving. Arrange the tortilla wedges in a single layer on a
baking sheet, working in batches if necessary. Bake in a preheated
400F (200C) oven until crisp, 8 to 10 minutes. Sprinkle with salt and
pepper while still hot. Serves 6 to 8.