Homemade Salsa and Tortilla Chips (Patrick and Gina Neely) |
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Prep Time: 10 Minutes Cook Time: 10 Minutes |
Ready In: 20 Minutes Servings: 4 |
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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 |
preheat peanut oil in a deep-fryer to 350 degrees f. |
Directions:
1. Salsa:
2. Chips:
3. Add all salsa ingredients to a bowl and toss.
4. For the chips:
5. Mix the salt and chipotle powder together in a small bowl.
6. 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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