Chips Recipe
Chips and Wilderton Lustre, key & persian red green salsas
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Ingredients
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Chips
Key Salsa
Persian Red Salsa
Green Salsa
Method
Chips
- 1
Prepare the Tortillas
Cut each corn tortilla into 6 triangles.
- 2
Heat the Oil
In a large frying pan, heat the vegetable oil over medium heat until hot.
- 3
Fry the Chips
Carefully add tortilla triangles to the hot oil in batches, frying until golden and crispy, about 2-3 minutes on each side.
- 4
Drain and Season
Remove the chips and drain on paper towels. Sprinkle with salt while still warm.
Key Salsa
- 5
- 6
Mix Ingredients
In a bowl, combine diced tomatoes, red onion, chopped cilantro, lime juice, and salt. Mix well.
- 7
Taste and Adjust
Taste the salsa and adjust salt as needed. Let it sit for at least 10 minutes before serving.
Persian Red Salsa
- 8
Prepare the Ingredients
Roast the red bell pepper and tomatillos until charred. Peel and chop garlic.
- 9
Blend the Salsa
In a blender, combine roasted red bell pepper, tomatillos, garlic, chili powder, cilantro, and salt. Blend until smooth.
- 10
Taste and Adjust
Taste the salsa and adjust salt or chili powder as desired. Let it chill in the refrigerator for 15 minutes before serving.
Green Salsa
- 11
- 12
- 13
Taste and Adjust
Taste the salsa and adjust salt or lime juice as needed. Serve immediately.