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Tomatillo and Yellow Tomato Salsa with Tortilla Chips

3.5

(10)

Can be prepared in 45 minutes or less but requires additional unattended time.

Recipe information

  • Yield

    Makes 8 dozen chips and about 6 cups salsa

Ingredients

For chips

vegetable oil for frying tortillas
twelve 6-inch corn tortillas, each cut into 8 wedges

For salsa

2 tablespoons vegetable oil
6 tomatillos* (about 1/2 pound), husks discarded and the fruit rinsed under warm warm and chopped fine
4 vine-ripened large yellow tomatoes or yellow bell peppers (or a mix of both), chopped fine
1 large onion, chopped fine
1 to 2 jalapeño chilies, minced (wear rubber gloves)
1/4 cup chopped fresh coriander
*available at specialty produce markets and many supermarkets

Preparation

  1. Make chips:

    Step 1

    In a kettle heat 3/4-inch oil to 375°F 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.

  2. Make salsa:

    Step 2

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

  3. Step 3

    Serve salsa with chips.

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