Sunday, May 07, 2006

Chipotle Salsa & Corn Tortilla Chips

For as much as I eat of the stuff, it is shocking that this was my first foray into salsa making. I recommend serving with fresh, hot corn tortilla chips (not pictured, recipe below) and icy Corona beer with lime.

Chipotle Salsa:
(makes about 6 cups, can be as spicy or mild as you prefer)
1 large can or jar of whole plum tomatoes
2 jalepenos, de-seeded, minced (remove all seeds and membranes to cut heat, or omit entirely)
1 small can hot chipotle peppers in adobo sauce, roughly chopped, with sauce (can use mild)
1 medium onion, minced
1 bunch cilantro, chopped
4 cloves garlic, minced
Salt to taste
Juice of one small lime

Put all ingredients in a blender or food processor. Blend/process to the chunkiness you prefer.

Serve with fresh, hot corn chips and an icy cold Corona with lime.

Fresh Corn Tortilla Chips:
One package fresh corn tortillas cut into wedges
Vegetable Oil (for frying)
Deep sauce pan or fryer

Heat oil until a drop of water intensely sizzles. Fry tortilla wedges in batches, being careful to not overcrowd the pan, take out when they turn light brown (they will continue to cook, so remove before they look done or else they'll taste a bit burned). Spread over paper towels on a paper bag to absorb grease. Salt while hot. Serve hot.

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