Tomatillo and yellow tomato salsa with tortilla chips

1 servings

Ingredients

Quantity Ingredient
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
; rinsedunder warm
; warm and chopped
; fine
4 Vine-ripened large yellow tomatoes or; (or a mixof both),
; yellow bell peppers, chopped fine
1 large Onion; chopped fine
1 Jalapeno chilies; minced (wear rubber
; gloves), up to 2
¼ cup Chopped fresh coriander

Directions

FOR CHIPS

FOR SALSA

*available at specialty produce markets and many supermarkets Make chips:

In a kettle heat ¾ inch oil to 375F. 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.

Make salsa:

In a bowl combine well oil, tomatillos, tomatoes or bell peppers, onion, jalapenos, coriander, and salt to taste and chill salsa, covered, at least 1 hour or overnight.

Serve salsa with chips.

Makes 8 dozen chips and about 6 cups salsa.

Gourmet July 1994

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