| 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
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