Fresh Corn Chips and Tomatillo Salsa

[Guest guest]

Hi everyone,

I joined last week and failed to introduce myself. I have been really enjoying

all of the great recipes.

I came across this one this morning that I want to try. It is from the Food

Network, from Tyler Florence.

 

Fresh Fried Corn Chips with Tomatillo Salsa

 

Tomatillo Salsa:

1 pound tomatillos, husked and rinsed

1 jalapeno, stemmed

1 small Spanish onion, quartered

5 to 6 garlic cloves

1 tablespoon kosher salt

1 bunch fresh cilantro, leaves coarsely chopped

2 lime, juiced

Vegetable oil, for frying

12 corn tortillas

Kosher salt

 

Bring a pot of water to a boil and add the tomatillos, jalapeno, onion, garlic,

and 1 tablespoon salt. Reduce the heat and simmer gently for 5 to 10 minutes

until the tomatillos are soft but have not burst. Drain and reserve cooking

liquid. Add the cooked vegetables to a blender with the cilantro leaves and lime

juice. *Pour in 1/4 cup of the reserved cooking liquid and process to a coarse

puree - be careful when you process the hot liquid as it will expand - so make

sure you hold the lid down firmly. Taste and adjust seasoning with more

cilantro, lime juice, or salt according to preference.

Prepare corn chips. Preheat oil to 375 degrees F. Cut tortillas into large

wedges and deep- fry in batches until golden and crispy, approximately 1 to 2

minutes. Season immediately with salt so it sticks and serve warm chips with

tomatillo salsa.

* When blending hot liquids: Remove liquid from the heat and allow to cool for

at least 5 minutes. Transfer liquid to a blender or food processor and fill it

no more than halfway. If using a blender, release one corner of the lid. This

prevents the vacuum effect that creates heat explosions. Place a towel over the

top of the machine, pulse a few times then process on high speed until smooth.