Salsa Trio Recipe

Prepare Tomatillos

Remove the husks from the tomatillos and rinse them under cold water.

Roast Ingredients

Place tomatillos and jalapeño on a baking sheet and roast in the oven at 400°F (200°C) for 15 minutes or until slightly charred.

Blend Salsa Verde

In a blender, combine roasted tomatillos, jalapeño, cilantro, lime juice, garlic, and salt. Blend until smooth.

Chop Ingredients

Dice the tomatoes, onion, and jalapeño into small pieces. Finely chop the cilantro.

Mix Salsa

In a bowl, combine the diced tomatoes, onion, jalapeño, cilantro, lime juice, and salt. Mix well.

Roast Corn

If using frozen corn, thaw it first. If using fresh corn, grill or roast until slightly charred.

Chop Vegetables

Dice the red bell pepper and red onion into small pieces. Finely chop the cilantro.

Combine Ingredients

In a bowl, mix the roasted corn, red bell pepper, red onion, cilantro, lime juice, and salt.

Cut Tortillas

Cut each corn tortilla into 6 wedges.

Heat Oil

In a large pot, heat vegetable oil over medium-high heat until hot but not smoking.

Fry Chips

In batches, fry the tortilla wedges in the hot oil until golden brown and crispy, about 2-3 minutes per batch. Remove and drain on paper towels.

Season Chips

Sprinkle salt over the chips while they are still warm.