Summer Salsa And Tortilla Chips

Total Time: 35 mins Preparation Time: 30 mins Cook Time: 5 mins

Ingredients

• Servings: 6
• 3 tomatoes
• 2 yellow tomatoes
• 1 yellow onion
• 3 peeled garlic cloves
• 1/2 cup cilantro leaf (stems removed)
• 1 small green pepper
• 1 small red bell pepper
• 1 hot pepper
• 1 teaspoon salt
• 3 tablespoons lime juice
• 1/2 teaspoon cumin
• 1 tablespoon sugar
• 10 corn or 10 flour tortillas
• corn oil (for deep frying)

Recipe

• 1 dice all tomatoes and set aside to drain in a wire colander.
• 2 finely chop onion and bell peppers, and place in large serving bowl.
• 3 remove seeds from hot pepper, slice and place in food processor along with cilantro and garlic cloves; chop in processor till finely ground (but not pureed), and place into serving bowl with onions and bell peppers.
• 4 add drained tomatoes, and all other remaining ingredients (except tortillas and oil) to serving bowl. blend well and set aside in fridge.
• 5 heat oil over high heat in a heavy pan (i use a cast iron skillet).
• 6 quarter tortilla shells, and carefully add a few at a time to hot oil . fry for 2-3 minutes, or until very crisp. promptly remove and place in a paper towel lined container to drain excess oil.
• 7 this is best when served while chips are still warm, however, the salsa is even better the next day (if there's any left!).