Sides

Tomatillo Salsa and Chips

August 24, 2015

#TacoWeek wouldn’t be complete without a side of Homemade Chips and Salsa! This Tomatillo Salsa is in particularly tasty. Sweet, smoky and tangy—most of my favorite things!

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Start by placing rinsed tomatillos and pepper on a hot grill.

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Add a drizzle of canola oil…

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…and season with salt…

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…and pepper.

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Cook for 2-3 minutes on each side…

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…flipping in between.

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Once charred on both sides, transfer grilled produce to a heat safe bowl. Cover and let sit for 15 mins.

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Peel peppers.

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Deseed peppers to your desire (more seeds=more heat). Add to food processor.

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Add grilled tomatillos (whole)…

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…1/2 a sliced avocado…

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…1/4 cup of cilantro…

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…juice of a 1/2 lime…

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…1 tsp garlic powder.

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…and a pinch of salt to the food processor.

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Process throughly…

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…or until you reached desired consistency.

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Serve or refrigerate.

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Slice tortillas into quarter wedges.

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Heat oil in a large frying pan or pot over medium-high heat until simmering, but not smoking, or 350°F.

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When oil is hot, add a few handfuls of tortilla wedges, being careful not to overcrowd, and fry until golden brown, about 2 minutes per side.

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Remove chips with a slotted spoon to a paper-towel-lined dish.

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Allow excess oil to drain for several minutes and then remove paper towels.

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Toss chips with mixed spices (1 tbsp chili powder, 1 tbsp ground cumin, 1 tbsp onion powder, 1tbsp Spanish paprika, and 1 tbsp kosher salt…

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…and 1/2 a squeezed lime.

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 These are so good!

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 Serve salsa…

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 …top with a few cilantro leaves…

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  A pinch of the mixed spices…

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 …and ENJOY!


 

Tomatillo Salsa and Chips

Tomatillo Salsa and Chips

Ingredients

    Salsa
  • 8-10 tomatillos
  • 4 anaheim peppers
  • 1 tbsp canola oil
  • 1/2 large avocado
  • 1/4 cup cilantro
  • 1/2 squeezed lime
  • 1 tsp garlic powder
  • Chips
  • 10 corn tortillas
  • 1 cup canola oil
  • 1/2 squeezed lime
  • 1 tbsp chili powder
  • 1 tbsp ground cumin
  • 1 tbsp onion powder
  • 1tbsp Spanish paprika
  • 1 tbsp kosher salt.

Instructions

    Salsa
  1. Start by placing rinsed tomatillos and pepper on a hot grill.
  2. Add a drizzle of canola oil and season with salt and pepper.
  3. Cook for 2-3 minutes on each side, flipping in between.
  4. Once charred on both sides, transfer grilled produce to a heat safe bowl. Cover and let sit for 15 mins.
  5. Peel and deseed peppers to your desire (more seeds=more heat). Add to food processor.
  6. Add grilled tomatillos (whole), 1/2 a sliced avocado, 1/4 cup of cilantro, juice of a 1/2 lime, 1 tsp garlic powder, and a pinch of salt to the food processor. Process throughly, or until you reached desired consistency.
  7. Serve or refrigerate.
  8. Chips
  9. Slice tortillas into quarter wedges.
  10. Heat oil in a large frying pan or pot over medium-high heat until simmering, but not smoking, or 350°F.
  11. When oil is hot, add a few handfuls of tortilla wedges, being careful not to overcrowd, and fry until golden brown, about 2 minutes per side. Remove chips with a slotted spoon to a paper-towel-lined dish. Allow excess oil to drain for several minutes and then remove paper towels.
  12. Toss chips with 1/2 squeezed lime, 1 tbsp chili powder, 1 tbsp ground cumin, 1 tbsp onion powder, 1tbsp Spanish paprika, and 1 tbsp kosher salt.
  13. Serve and enjoy!
http://www.byrontalbott.com/tomatillo-salsa-and-chips/

Screen Shot 2015-08-17 at 4.27.16 PM | Top Left: Cutting Board | Top Middle: Strainer | Top Right: Tweezer Tongs |

| Bottom Left: Food Processor |  Bottom Middle: Mixing Bowls |

| Bottom Middle: Squeeze Bottle | Bottom Right:  Laser Thermometer |

 

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    This is not related to this post- but where do you stand on gas vs. electric stoves? Many people tend to favor one or the other, and I have not been able to find a clear answer on the pros and cons of each.