Chips and Salsa Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 2 packages of flour or corn tortillas (or you can do 1 of each)
2 cups peanut oil 1 bunch fresh cilantro leaves
2 cloves garlic
3 – 5 fresh jalapeño peppers
2 Anaheim peppers
1 (10 ounce) can Ro Tel (original or hot) diced tomatoes, (do not drain)
6 large fresh tomatoes peeled, seeded and diced
1 teaspoon cumin
1 red onion, diced
1 red bell pepper, diced
1 lime, juiced
1 tablespoon white vinegar
1 tablespoon sugar
2 teaspoons kosher salt
1 teaspoon black pepper
4 - 5 Tupperware type containers
1 pair of powder free latex/vinyl gloves
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Directions: |
Directions:Place the 2 Anaheim peppers and 1 jalapeño pepper on top of your stove and blacken the outsides. Wash the blackened peppers and peel off all of the burnt skin. Wearing gloves, dice the peppers and place into a LARGE bowel. Add everything else (except the additional jalapeños). With your gloved hands, mix all of the ingredients in the bowel. In batches, put the mixed salsa mixture into food processor and pulse a few times. When it reaches a consistency that you like, put the first batch into a Tupperware and mark it “mild”. Add the second batch to the processor. Add one of the saved jalapeño peppers (diced) and process in the same manner as the first batch. Put it in the second Tupperware and mark “medium”. Continue the process until you run out of salsa and peppers (marking the batches med/hot, hot, x / hot etc.). Heat oil in a deep pan to 350 – 375 degrees. Make sure the oil fills no more than 1/3 of the pan. Cut the tortillas into either strips or triangles. Fry in small batches till light brown (this should only take a few minutes) and drain on paper towels. Sprinkle immediately with salt. Continue the process until you run out of tortillas. Serve with the salsa. |
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Number Of
Servings: |
Number Of
Servings:12 |
Preparation
Time: |
Preparation
Time:45 minutes |
Personal
Notes: |
Personal
Notes: A few words about seeds. Be very careful. Most of the heat from the peppers come from the seeds. I like my salsa on the warm side, so I use all of the seeds. If you prefer things to be calmer, you may want to keep the seeds out.
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