Tomatillo and Yellow Tomato Salsa with Tortilla Chips |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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Can be prepared in 45 minutes or less but requires additional unattended time. Ingredients:
vegetable oil for frying tortillas |
twelve 6-inch corn tortillas, each cut into 8 wedges |
2 tablespoons vegetable oil |
6 tomatillos* (about 1/2 pound), husks discarded and the fruit rinsed under warm warm and chopped fine |
4 vine-ripened large yellow tomatoes or yellow bell peppers (or a mix of both), chopped fine |
1 large onion, chopped fine |
1 to 2 jalapeño chilies, minced (wear rubber gloves) |
1/4 cup chopped fresh coriander |
Directions:
1. Make chips: In a kettle heat 3/4-inch oil to 375°F on a deep-fat thermometer and fry tortilla wedges, a dozen at a time, until crisp and most of bubbling subsides, about 1 minute, transferring chips with a slotted spoon to paper towels to drain. Sprinkle chips with salt to taste. Tortilla chips may be made 1 day ahead and kept in airtight containers.
2. Make salsa: In a bowl combine well oil, tomatillos, tomatoes or bell peppers, onion, jalapeños, coriander, and salt to taste and chill salsa, covered, at least 1 hour or overnight.
3. Serve salsa with chips.
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