Chips And Salsa Recipe

Inspired by 127 Saloon

Time30m

Serves4

Crispy tortilla chips served with salsa roja, verde and pineapple habanero.

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Ingredients

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1
Make the Chips
Cut each corn tortilla into 6 triangles. Heat vegetable oil in a large pan over medium heat. Once hot, fry the tortilla triangles in batches until golden and crispy, about 2-3 minutes per batch. Remove and drain on paper towels. Sprinkle with salt while still warm.
2
Prepare Salsa Roja
In a blender, combine tomatoes, onion, cilantro, jalapeño, and lime juice. Blend until smooth. Adjust seasoning with salt if necessary.
3
Prepare Salsa Verde
In a pot, boil tomatillos until soft, about 10 minutes. Drain and let cool. Blend tomatillos with cilantro, lime juice, and salt to taste until smooth.
4
Prepare Pineapple Habanero Salsa
In a bowl, mix diced pineapple with finely chopped habanero pepper. Add lime juice and salt to taste. Combine well.