Chips + Salsa Recipe
Corn tortilla chips, roasted corn salsa and salsa verde.
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Ingredients
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Chips
Roasted Corn Salsa
Salsa Verde
Method
Chips
- 1
Prepare the Tortillas
Cut the corn tortillas into triangle shapes to form chips.
- 2
Heat the Oil
In a deep frying pan, heat the vegetable oil over medium-high heat until it reaches 350°F (175°C).
- 3
Fry the Chips
Gently add the tortilla triangles in batches to the hot oil. Fry until they are golden brown and crispy, about 2-3 minutes per batch.
- 4
Drain and Season
Remove the chips with a slotted spoon and drain on paper towels. Immediately sprinkle with salt while still warm.
Roasted Corn Salsa
- 5
Roast the Corn
In a skillet over medium heat, add the fresh corn kernels and roast until slightly charred, about 5-7 minutes.
- 6
Chop the Vegetables
Finely chop the red onion and red bell pepper. Set aside.
- 7
Mix the Ingredients
In a large bowl, combine the roasted corn, chopped red onion, red bell pepper, chopped cilantro, lime juice, salt, and black pepper. Mix well.
Salsa Verde
- 8
Prepare the Tomatillos
Remove the husks from the tomatillos and rinse them under water.
- 9
Cook the Tomatillos
In a pot of boiling water, cook the tomatillos for about 5 minutes until they are soft. Drain and let cool.
- 10
Blend the Salsa Verde
In a blender, combine the cooked tomatillos, jalapeño, garlic cloves, cilantro, lime juice, and salt. Blend until smooth.