Monday, August 13, 2012

Restaurant Chips & Salsa

I'm not a fan of jarred salsa's from the grocery store. I am a fan of the good stuff, the salsa they serve at Mexican restaurants. This is a Pioneer Woman recipe, and she really nailed it! We've been eating it for days now and I'm already thinking of making another batch, it's so good!

What you need for homemade chips:
corn tortillas, you get 6 chips out of each, so you figure out how many you want to fry up
corn oil

For the salsa:
1 can (28 Ounce) Whole Tomatoes With Juice
2 cans (10 Ounce) Rotel (diced Tomatoes And Green Chilies)
1/4 cup Chopped Onion
1 clove Garlic, Minced
1 whole Jalapeno, Quartered And Sliced Thin
1/4 teaspoon Sugar
1/4 teaspoon Salt
1/4 teaspoon Ground Cumin
1/2 cup Cilantro (more To Taste!)
1/2 whole Lime, the juice

This makes a ton! Use either a 12 cup food processor, or make in batches.

Combine whole tomatoes, Rotel, onion, jalapeno, garlic, sugar, salt, cumin, lime juice, and cilantro in a blender or food processor. Pulse until you get the salsa to the consistency you'd like.
Refridgerate salsa for an hour before serving.

When you're ready to serve the salsa, heat corn oil in a skillet. You want about 3/4 inches of oil in the pan. Heat oil to 350. Cut your corn tortillas (like cutting a pizza) into 6 pieces. Fry the chips, in batches, for just about a min.

Toss them on a plate covered with a paper towel to soak up some of the oil. Salt while hot. Serve with salsa.

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