Homemade crackers with some kick

By Metro Creative

Cheese and crackers is a go-to snack when hosting guests at home. While store-bought crackers are often up to the task of satisfying guests, hosts who want to go the extra mile can prepare homemade crackers instead. The following recipe for “Salsa and Cornmeal Crackers” from Lee E. Cart’s “The Cracker Book” (Burford Books) taste great with a slice of cheddar cheese on top and this slightly spicier take on traditional tortilla chips will surely impress your guests.

Salsa and Cornmeal Crackers

Makes 30 to 36

2-inch circles

3/4 cup unbleached all-purpose flour

1/2 cup cornmeal

1/2 teaspoon salt

2 tablespoons canola oil

3 tablespoons hot salsa (puree with a food processor for a smoother texture to the cracker)

3 tablespoons water

Extra all-purpose flour for rolling

1. Mix together all-purpose flour, cornmeal and salt.

2. Add canola oil, salsa and water.

3. Blend wet ingredients into dry ingredients until a soft dough is formed.

4. Sprinkle rolling area with all-purpose flour and roll dough to 1/8-inch thickness.

5. Cut dough into 2-inch circles.

6. Place circles on ungreased cookie sheets.

7. Re-form dough scraps into a ball, re-roll and cut into circles until all dough is used.

8. Prick each circle two or three times with a fork.

9. Bake at 350 F for 15 to 18 minutes until golden brown on the bottom.