Ingredients
vegetable oil for frying tortillas
twelve 6-inch corn tortillas, each cut into 8 wedges
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
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
Directions
2.
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.
4.
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.
5.
Serve salsa with chips.
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