| 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 | T | 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 | Onion, chopped fine | |
| 1 | Jalapeno chilies, minced | |
| wear rubber | ||
| gloves up to 2 | ||
| 1/4 | c | Chopped fresh coriander |
INSTRUCTIONS
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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Nutrition (calculated from recipe ingredients)
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Calories: 3729
Calories From Fat: 1323
Total Fat: 151.4g
Cholesterol: 663mg
Sodium: 4505mg
Potassium: 3971.9mg
Carbohydrates: 563g
Fiber: 83.1g
Sugar: 50.1g
Protein: 81.8g