Directions
Salsa:
Ingredients
- 1 pound tomatoes, diced
- 1 red onion, finely diced
- 1 jalapeno, finely diced and seeded
- 1 clove garlic, smashed
- 1 lime, juiced
- 3 tablespoons freshly chopped cilantro leaves
- Salt and freshly ground black pepper
Chips:
- Peanut oil, for frying
- 2 teaspoons kosher salt
- 1/2 teaspoon chipotle chili powder
- 8 to 12 corn tortillas
Add all salsa ingredients to a bowl and toss.
For the chips:
- Preheat peanut oil in a deep-fryer to 350 degrees F.
Mix the salt and chipotle powder together in a small bowl.
Arrange the corn tortillas in a stack and cut into 6 equal wedges. Drop into the oil, in batches, and fry until crisp and golden. Remove from the fryer to a paper towel lined sheet tray. Sprinkle the chips immediately with the seasoned salt and serve with the salsa.
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By claybates
Hyattsville, 60
on April 03, 2011
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My fam, and friends love this receipe, I usually use canola, or Smart Balance oil for health reasons, and because of soooo, many peanut alergies. and corn tortillias from the refrigerated section of Whole Foods come out the best.
By nel3boys
jersey city, nj
on February 14, 2011
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very easy to make.
By peelorj_12960795
anaheim, 43
on June 26, 2010
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Add a serrano pepper seeded, lemon juice and a pinch of sugar. Perfect!
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