Corn Tortilla Chips with Tomato Corn Salsa - NBC Connecticut
Taste of Today Recipes

Taste of Today Recipes

Corn Tortilla Chips with Tomato Corn Salsa

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    NEWSLETTERS

    Corn Tortilla Chips with Tomato Corn Salsa
    NBC Connecticut

    1 Pack Yellow or White Corn Tortillas- 10 pack, each cut into 8 equal wedges

    Vegetable Oil as Needed for Frying
    Fine Ground Salt for seasoning

    Heat a wide, deep pot with about 2” depth of vegetable oil to 360 degrees. Add your tortilla chips or rounds in small batches to cook evenly. When a light golden color, remove and drain on paper towels.While still hot, season evenly with the salt. Serve with the fresh tomato-corn salsa, (recipe below), or top each chip with your favorite shredded cheese and bake in oven to melt.

    For Salsa:

    Makes About 1 Quart

    2 Cups Fresh Diced Tomatoes
    ½ Cup Red Bell Peppers-small diced
    ½ Cup Corn Kernels-canned and drained
    ¼ Cup Red Onion-small dice
    ½ Cup Cilantro-finely chopped
    2 Tbsp. Jalapeno Peppers-minced
    2 Tbsp. Fresh Lime Juice
    Salt and Pepper to Taste

    Combine all ingredients in a bowl and gently toss. Season to taste with salt and pepper and mix shortly before serving otherwise the juice will run out of the tomatoes and make a watery salsa. Serve with tortillas.