Fried Tortilla Chips and Salsa
Ingredients:
Tortillas:
Store bought flour or corn tortillas
vegetable or corn oil for frying
salt
seasoning of your choice such as chili powder (optional)
Salsa:
3 or 4 fresh ripe tomatoes chopped
small red onion chopped
1 small jalapeno diced small
1 Tablespoon olive oil
juice of 2 fresh limes
1/4 cup chopped cilantro
1/4 teaspoon salt
1/4 teaspoon mexican oregano (italian oregano is fine if you can't find mexican)
1 Tablespoon tequilla (optional)
Preparation:
Prepare salsa at least one hour before you plan on serving so the flavors have time to meld.
Combine tomatoes, onion, jalapeno, olive oil, lime juice, cilantro, salt, oregano, and tequilla in a non reactive bowl and mix well. Store in refrigerator for at least one hour. If sealed tightly, this fresh salsa may be stored for up to 3 days.
Making tortilla chips-
Cut tortillas into triangles
Heat about 2 inches of frying oil in a heavy skillet
Carefully fry tortillas about 10 pieces or so at a time for only a few seconds and remove to paper towels to drain - sprinkle with seasoning as soon as they come out of the oil so the flavor absorbs into the chip. You can keep chips warm in the oven while you fry as many as you need.
***Be very careful when frying as the oil will boil up a bit
Serve warm chips with salsa and sour cream