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Recipe courtesy of The Neelys

Show: Down Home with the Neelys

Episode: La Vida Memphis

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Total:: 20 min
Prep:: 10 min
Cook:: 10 min

Yield:: 4 to 6 servings

Level:: Easy

Ingredients

Salsa:

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

Directions

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.

My Private Notes

Name: Homemade Salsa and Tortilla Chips
Prep time: P0Y0M0DT0H10M0.000S
Cook time: P0Y0M0DT0H10M0.000S
Total time: P0Y0M0DT0H20M0.000S
Yield: 4 to 6 servings
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; Peanut oil, for frying; 2 teaspoons kosher salt; 1/2 teaspoon chipotle chili powder; 8 to 12 corn tortillas