Homemade Chips and Salsa (Recipes)
With Cinco de Mayo just around the corner, what better time to explore the wide world of Mexican cuisine? We’re starting things off simple with homemade chips and salsa, but check back all this week for more classic, and a few adventurous, recipes.
See Also: Fresh Artichoke Dip (Recipe)
Here’s a classic, simple recipe for salsa from Rick Bayless, one of the United States’ most beloved chefs of Mexican cuisine. It’s perfect! It’s not too saucy, but it’s not too dry. It’s not too bland but it’s not too intense.
- 1/2 Medium white onion, chopped into 1/4 inch pieces
- 1 Small jalapeņo or 1-2 hot green chiles, stemmed, seeded, finely chopped (adjust amount for taste)
- 4-5 Plum tomatoes, chopped into 1/4 inch pieces
- 2-3 Tablespoons loosely packed cilantro, thick stems removed and chopped
- 2 Tablespoons freshly squeezed lime juice
- Table Salt
1. Place the chopped onion in strainer. Rinse under cold water, and squeeze out excess water. Move onions to a medium sized bowl. Stir in remaining ingredients, being conservative with the chiles at first if you’d like a more mild salsa. Combine ingredients well. Adjust for seasoning. Sprinkle a pinch of salt over the top. If you’re not eating right away, cover and keep in the fridge.
Recipe Credit: Rick Bayless.
Earlier: 12 Ways to Use Fresh Peas
I’ve always been of the opinion that store-bought tortilla chips are just not as delicious as the bowlful you get at a Mexican restaurant. Luckily, making them at home is about as simple of a task as you can find, and they taste just like the real thing. Actually, better! Take care not to over-fry the chips; with the frying time clocking in at under 1 minute, they turn from perfect to burnt in about 10 seconds.
- 10 flour or corn Tortillas**
- Peanut Oil (preferred) or vegetable oil
- Salt to Taste
**Here’s a recipe for homemade flour tortillas, and here’s another for corn tortillas. Or, by all means, purchase already made tortillas.
1. Fill a large frying pan with about 1 inch of peanut oil. Heat over medium-high, using a candy/deep fry thermometer to check temperature. It’s ready when it reads 350 degrees.
2. Stack tortillas and cut into 6 equally sized wedges. Carefully place a few chips at a time in the oil. Fry for up to one minute, turning the chips over a few times with a slotted spoon. Transfer to a plate lined with paper towels. Sprinkle some salt on top. Continue frying remaining chips.
Recipe Adapted From: Paula Deen.