Chips & Salsa Recipe

Inspired by El Vez

Time30m

Serves4

tomatoes, red onions, jalapeños, lime, fresh corn tortilla chips, salsa roja & salsa verde

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Ingredients

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1
Prepare the Chips
Cut the corn tortillas into triangles. Heat the vegetable oil in a deep frying pan over medium heat. Fry the tortilla triangles in batches until golden brown and crispy. Remove and drain on paper towels, then sprinkle with salt.
2
Make Salsa Roja
Chop the tomatoes, red onion, and jalapeños. In a bowl, combine the chopped ingredients with lime juice, cilantro, and salt. Mix well and set aside.
3
Make Salsa Verde
Remove the husks from the tomatillos and rinse them. Boil the tomatillos in water until soft, about 10 minutes. Drain, then blend with cilantro, jalapeño, lime juice, and salt until smooth.
4
Serve
Serve the tortilla chips with both salsas on the side.