Page 190 - A Literary Holiday Cookbook

Makes 20 spider chips and 3 cups salsa

“[Renfield’s] spiders are now becoming as great a nuisance as his flies, and to-day I told
him that he must get rid of them . . . when a horrid blow-fly . . . buzzed into the room, he
caught it . . . and, before I knew what he was going to do, put it in his mouth and ate it.”

This Romanian-inspired take on chips and salsa features blackened bell peppers and
paprika for a Central European feel.

INGREDIENTS

For the Salsa
1 green bell pepper, seeded, deveined, and quartered

1 red bell pepper, seeded, deveined, and quartered
4 Roma tomatoes, seeded and diced

½ cup white onion, diced

1 garlic clove, minced
2 teaspoons lime juice

2 teaspoons snipped fresh cilantro

½ teaspoon kosher salt
¼ teaspoon smoked paprika

¼ teaspoon crushed red pepper flakes (optional)

For the Spider Chips

10 (6-inch) blue corn tortillas *
2 tablespoons olive oil

½ tablespoon kosher salt

Special Tools
3-inch spider cookie cutter

INSTRUCTIONS