Salsa and Chips

Total Time:
20 min
20 min

about 2 cups

  • bow fruit skewers
  • 4 ripe tomatoes or 4 plum tomatoes, cored and roughly chopped
  • 1/2 medium onion, finely chopped (about 3 tablespoons)
  • 1 jalapeno (or to taste), minced
  • 1/4 cup chopped fresh coriander (cilantro)
  • Kosher salt and freshly ground black pepper, to taste
  • Tortilla chips, recipe follows
  • Tortilla Chips
  • Vegetable oil for frying
  • Twelve 6-inch corn tortillas (preferably white)
  • Fine salt
  • In a small bowl, mix together the tomatoes, onion, jalapeno, coriander. Season with salt and pepper. Cover with plastic wrap and set aside for 1 hour. Serve with tortilla chips.

  • Pour the oil into a large heavy-bottomed pot to a depth of about 2 inches. Place a deep-frying thermometer in the pot. Heat the oil over medium heat to 360 degrees F.

  • Meanwhile, stack the tortillas, and cut the pile into sixths to make chips.

  • Raise the heat to high. Working in batches, fry the chips, turning them with a skimmer or slotted spoon, until golden brown, about 2 minutes. Using a slotted spoon, transfer the chips to a paper towel-lined pan to drain. (Return the oil to the proper temperature between batches.) Cool and season with salt. Serve.

  • Yield: 4 to 6 servings

  • Copyright 2001 Television Food Network, GP. All rights reserved

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    This recipe is featured in:

    Cinco de Mayo