Tortilla Chips and Salsa
Yield: No limit.
Cook Time: 1-2 minutes per batch in skillet
Tips: Salsa can be made in advance and stored in refrigerator until ready to cook chips.
Suggestion: Serve as an appetizer or as a side dish with Mexican dishes. For a twist, try scooping tortilla chips into a little cottage cheese, then dip into salsa.
Once you try these homemade Tortilla Chips and Salsa and realize how quick and easy they are to make, prepackaged tortilla chips and bottled salsa will never again be able to compare. Homemade tortilla chips are so fresh and crisp and full of that homemadeflair, that everyone will find it almost impossible to stop munching on them! Served with a bowl of this fresh and flavorful salsa, this appetizer becomes a huge hit that will disappear fast. The salsa couldn't be easier to make. It's just a matter of putting the ingredients in a food processor and mixing for a few seconds, and you're good to go! For most palates, this salsa recipe produces the perfect blend of flavor and spice. However, if you prefer salsa on the spicier side, simply add another jalapeno pepper before processing. You can also create a chunkier salsa simply by reducing the amount of processing time in the food processor. Though chances are you will not have any tortilla chips or salsa left over, this appetizer stores very well and will still be fresh and delicious for days. Simply store the salsa in an air-tight container in the refrigerator, and store the tortilla chips in a sealed plastic bag.
- 2 tomatoes, quartered
- 1 28 oz. can crushed tomatoes
- 1 fresh jalapeno
- 3-4 cloves garlic
- 1/2 onion, quartered
- 1/2 cup fresh cilantro
- 1 teaspoon cayenne pepper
- 1 1/2 teaspoons salt
- Tortilla Chips
- 1 lb. bag corn tortillas (use as needed depending on how many you are serving)
- oil for frying (photo shows chips fried with olive oil, though any other oil is fine)
- salt to taste
Place all ingredients in food processor and process for about 10 seconds or until blended to desired consistency. If serving right away, simply pour salsa in a serving bowl. If you plan on serving salsa in a few hours or the next day, transfer to an air-tight container and store in refrigerator until ready to serve.
If you have been refrigerating salsa, remove salsa from refrigerator before you start to cook tortilla chips to allow it to warm to room temperature and become more runny. (This salsa tends to thicken when cold.)
Cut tortillas into six triangle shapes. Note: The easiest way to do this is by cutting about 3-4 tortillas in half, then stack both piles of halves on top of each other. Cut the stack of halved tortillas into 3 triangle shapes. Continue this process until you have desired amount of tortilla triangles. Place tortilla triangles on a plate or in shallow bowl near cooking area. On another large plate or tray, stack about 3 paper towels and place near cooking area. Have a shaker of salt handy.
In a large skillet, add enough oil (about 1/4-inch deep) so tortilla triangles will easily move around while frying. Heat oil on high until hot. Add as many tortilla triangles as will fit into your skillet, allowing a little space in between each so they won't stick together. (Note: Slightly reduce heat if tortilla chips cook too fast for you to manage.) Constantly watch tortillas, because they will cook fast. As soon as the first sides turn golden, turn them over one at a time with a pair of tongs, then cook the other sides. Each side takes about 30 seconds, depending on your heat level.
Remove chips as soon as both sides have turned golden in color, and place on stack of paper towels to drain. While tortilla chips are still hot and wet from the oil, sprinkle salt to taste. Repeat salting each time you finish a new batch of tortilla chips.
Continue entire process until you have cooked as many chips as you intend to serve. Serve with salsa.