Ingredients Jump to Instructions ↓

  1. 4 ripe tomatoes or 4 plum tomatoes, cored and roughly chopped

  2. 1/2 medium onion , finely chopped (about 3 tablespoons)

  3. 1 jalapeno (or to taste), minced

  4. 1/4 cup chopped fresh coriander ( cilantro ) Kosher salt and freshly ground black pepper, to taste Tortilla chips, recipe follows Tortilla Chips Vegetable oil for frying Twelve 6-inch corn tortillas (preferably white) Fine salt

Instructions Jump to Ingredients ↑

  1. In a small bowl, mix together the tomatoes , onion, jalapeno, coriander . Season with salt and pepper. Cover with plastic wrap and set aside for 1 hour. Serve with tortilla chips. Pour the oil into a large heavy-bottomed pot to a depth of about 2 inches. Place a deep-frying thermometer in the pot. Heat the oil over medium heat to 360 degrees F. Meanwhile, stack the tortillas, and cut the pile into sixths to make chips . Raise the heat to high. Working in batches, fry the chips, turning them with a skimmer or slotted spoon, until golden brown, about 2 minutes. Using a slotted spoon, transfer the chips to a paper towel-lined pan to drain . (Return the oil to the proper temperature between batches.) Cool and season with salt. Serve. Yield: 4 to 6 servings Copyright 2001 Television Food Network, GP. All rights reserved


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