Tomatillo Serrano Salsa & Corn Chips

My mom’s tomatillo Serrano salsa is a time-proven crowd pleaser.

This salsa is quick to whip up in a food processor, is fresh tasting, and has the perfect level of spice. Making your own corn chips is a very quick and easy process once you get the hang of it. These homemade chips and salsa go hand in hand and are a great pair to steak taco salad and an icy margarita.

Cut the corn tortillas to create chips

Cut the corn tortillas to create chips

Crisping the chips

Crisping the chips

1 batch of finished chips

1 batch of finished chips

Tomatillo salsa ingredients

Tomatillo salsa ingredients

Blending up the salsa

Blending up the salsa

The finished product

The finished product

Tomatillo-Serrano Salsa and Homemade Corn Chips

Ingredients:
Corn Chips:
Yields enough chips for two with leftovers
– 1 cup vegetable oil
– 8-10 corn tortillas
– Paper towels

Salsa
Yields ~2 cups
– 15 tomatillos, husked, rinsed, and roughly chopped
– 3 serrano peppers, roughly chopped
Note: For spicy salsa use the seeds with the Serrano peppers. For a medium spice salsa substitute 2 jalapeno peppers; 1 with seeds, 1 without seeds. For a medium/mild salsa substitute 2 Poblano peppers with seeds. For a mild salsa substitute 2 Poblano peppers without seeds.
– 1/2 cup chopped fresh cilantro
– 1 tbs fresh lime juice
– 1 ripe avocado
– Salt to taste

Directions:

Corn Chips
1. Cut corn tortillas into wedges to create desired chip size.
2. In a heavy-bottomed pan (I use a cast iron pan) heat oil over medium heat. You can test when the oil is hot enough for the chips by placing the end of a wooden spoon in the oil. If you see small bubbles form around the spoon, the oil is ready! If bubbles do not form, let it heat up a bit more.
3. Using tong,s place approximately 8 chips into the oil. Cook for about 15-20 seconds, and then flip using the tongs. Cook for another 15-20 seconds until crisp.
4. Transfer cooked chips to paper towels to drain. Layer with another sheet of paper towels and complete process with remaining chips.
5. Once all chips have been cooked, place in a bowl and salt to taste.

Salsa
1. Place the tomatillos, peppers, and cilantro in a food processor. Blend until smooth.
2. Add the lime juice and avocado and pulse until salsa is smooth and even colored. Pulse to the level of coarseness you like.
3. Scoop into a bowl and salt to taste.
4. Serve with fresh corn chips. Salsa will keep in fridge for up to 1 week.

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