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Spicier cousin of guajillo — bold salsas, adobo, red enchilada
Adjustable stand — hold cookbook or tablet at eye level while cooking
Strip kernels cleanly off the cob — salads, salsas, succotash
Stainless corn holders — elegant summer table, firm grip
Stainless corn holders — grip hot corn on the cob safely
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Spicier cousin of guajillo — bold salsas, adobo, red enchilada
Adjustable stand — hold cookbook or tablet at eye level while cooking
Strip kernels cleanly off the cob — salads, salsas, succotash
Stainless corn holders — elegant summer table, firm grip
Stainless corn holders — grip hot corn on the cob safely
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Preheat oven to 350 degrees F. In a medium bowl, combine salsa, cilantro, scallion, and Southwestern marinade mix. Set aside. Working in batches, pour a single layer of chips on baking sheet. Very lightly coat with vegetable oil spray. Lightly sprinkle with taco seasoning. Bake for 5 minutes. Repeat until all chips are seasoned. Serve chips on a large platter with a bowl of the Southwestern Salsa.