Sunday, July 14, 2013

Salsa Verde and Homemade Chips

Anyone who knows me knows I LOVE chips and salsa! I'm that person at the Mexican restaurant who only takes two bites of the main meal because I ate about 3 baskets of chips and probably 10 of their bowls of salsa.

Anyways, not only do I love salsa, but I really wanted to experiment with Tomatillos. I had never tasted them before so I was really curious. So here is what I did!

1 1/2 lbs Tomatillos
2 Jalapenos
1 Serrano Pepper
1/2 White Onion
5 Cloves of Garlic
3/4 cup Cilantro
Lime juice (1/2 of a lime squeezed)
1/4 tsp Sugar
Salt to taste

First take the paper off the Tomatillos and wash them. Cut them in half and place them on a baking sheet with the cloves of garlic. With the Broiler on high, broil them for about 6 minutes, or until the are a brownish color almost black.
Chop the Jalapenos and onion into pieces and then place all the ingredients into a blender! Blend until smooth. 

It will still be warm once you are done so pour it in a bowl and then let it chill in the refrigerator.

Now for the chips!

I go to the store and buy the small white corn tortillas. I use a large saute pan and pour in vegetable oil in until it reaches about an inch. I heat that up and drop in just one piece of tortilla to test the heat and the I add about 20 triangle pieces at a time. You will be able to tell they are ready when the corners start to turn light brown. I place a couple layers of paper towel in a bowl so the chips can set without getting soggy when they are done. To salt them I have a sea salt "grinder" that I set on fine, and then I toss the chips with some salt.

You might want to just fry a few at a time and test taste them so you can figure out what temperature and timing works best for you. I usually place my burner on high to get it heated and then back down to medium. Keep in mind that the chips will keep cooking even after you take them out of the oil, so don't let them get too brown or else they will burn even after you take them out.

Hope everyone tried this out! Such a great light salsa for summer!

No comments:

Post a Comment