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Chips and Salsa Recipe

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This recipe for Chips and Salsa, by , is from Aiyanna's Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Aiyanna Shakur

Category:
Category:

Ingredients:  
Ingredients:  
4 ripe tomatoes or 4 plum tomatoes, cored and roughly chopped
1/2 medium onion, finely chopped (about 3 tablespoons)
1 jalapeno (or to taste), minced
1/4 cup chopped fresh coriander (cilantro)
Kosher salt and freshly ground black pepper, to taste


Tortilla Chips

Vegetable oil for frying
Twelve 6-inch corn tortillas (preferably white)
Fine salt

Directions:
Directions:
In a small bowl, mix together the tomatoes, onion, jalapeno, coriander. Season with salt and pepper. Cover with plastic wrap and set aside for 1 hour. Serve with Tortilla Chips.

Tortilla Chips

Pour the oil into a large heavy-bottomed pot to a depth of about 2 inches. Place a deep-frying thermometer in the pot. Heat the oil over medium heat to 360 degrees F.

Meanwhile, stack the tortillas, and cut the pile into sixths to make chips.

Raise the heat to high. Working in batches, fry the chips, turning them with a skimmer or slotted spoon, until golden brown, about 2 minutes. Using a slotted spoon, transfer the chips to a paper towel-lined pan to drain. (Return the oil to the proper temperature between batches.) Cool and season with salt. Serve.

Number Of Servings:
Number Of Servings:
2 cups
Preparation Time:
Preparation Time:
20 minutes

 

 

 

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