Name: Tomatillo And Yellow Tomato Salsa with Tortilla Chips
Ingredients: Vegetable oil for frying tortillas; Twelve; (6-inch) corn; ; tortillas, each cut; ; into 8 wedges; 2 tb 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 lg Onion; chopped fine; 1 Jalapeno chilies; minced (wear rubber; ; gloves), up to 2; 1/4 c Chopped fresh coriander

CATEGORY	CUISINE	TAG	YIELD
Vegetables, Fruits		July 1994	1	servings

INGREDIENTS

		Vegetable oil for frying tortillas
		Twelve; (6-inch) corn
		; tortillas, each cut
		; into 8 wedges
2	tb	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	lg	Onion; chopped fine
1		Jalapeno chilies; minced (wear rubber
		; gloves), up to 2
1/4	c	Chopped fresh coriander

INSTRUCTIONS

FOR CHIPS
FOR SALSA
*available at specialty produce markets and many supermarkets
Make chips:
In a kettle heat 3/4 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
Converted by MC_Buster.
Converted by MM_Buster v2.0l.

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