Update my dinner status, I'm making this tonight.
Servings: 1 servings
Total Time (median): 0 : 00 Active Time: 0 : 00
US/Metric: [convert to metric]
Ingredients
Preparation
*available at specialty produce markets and many supermarkets Make chips: In a kettle heat 3/4 inch oil to 375F. 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, jalapenos, coriander, and salt to taste and chill salsa, covered, at least 1 hour or overnight. Serve salsa with chips. Makes 8 dozen chips and about 6 cups salsa. Gourmet July 1994 Converted by MC_Buster. Converted by MM_Buster v2.0l.
