#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!
Start by placing rinsed tomatillos and pepper on a hot grill.
Add a drizzle of canola oil…
…and season with salt…
…and pepper.
Cook for 2-3 minutes on each side…
…flipping in between.
Once charred on both sides, transfer grilled produce to a heat safe bowl. Cover and let sit for 15 mins.
Peel peppers.
Deseed peppers to your desire (more seeds=more heat). Add to food processor.
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.
Serve or refrigerate.
Slice tortillas into quarter wedges.
Heat oil in a large frying pan or pot over medium-high heat until simmering, but not smoking, or 350°F.
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.
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…
…and 1/2 a squeezed lime.
These are so good!
Serve salsa…
…top with a few cilantro leaves…
A pinch of the mixed spices…
…and ENJOY!
[amd-zlrecipe-recipe:53]
| 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 |
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.