TOMATILLO AND YELLOW TOMATO SALSA WITH TORTILLA CHIPS RECIPE | EPICURIOUS.COM

Tomatillo and Yellow Tomato Salsa with Tortilla Chips Recipe | Epicurious.com image

Provided by @MakeItYours

Number Of Ingredients 8

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vegetable oil for frying tortillas
twelve 6-inch corn tortillas, each cut into 8 wedges
2 tablespoons vegetable oil
6 tomatillos* (about 1/2 pound), husks discarded and the fruit rinsedunder warm warm and chopped fine
4 vine-ripened large yellow tomatoes or yellow bell peppers (or a mixof both), chopped fine
1 large onion, chopped fine
1 to 2 jalapeño chilies, minced (wear rubber gloves)
1/4 cup chopped fresh coriander

Steps:

Make chips:
In a kettle heat 3/4-inch oil to 375°F on a deep-fat thermometer and fry tortilla wedges, a dozen at a time, until crisp and most of bubbling subsides, about 1 minute, transferring chips with a slotted spoon to paper towels to drain. Sprinkle chips with salt to taste. Tortilla chips may be made 1 day ahead and kept in airtight containers.
Make salsa:
In a bowl combine well oil, tomatillos, tomatoes or bell peppers, onion, jalapeños, coriander, and salt to taste and chill salsa, covered, at least 1 hour or overnight.
Serve salsa with chips.