Authentic Chips and Salsa recipe?

  • Thread starter Thread starter sweetiepie0918
  • Start date Start date
S

sweetiepie0918

Guest
I want a real but easy authentic Salsa and also Chips recipe, I'm making mexican food for dinner this week not just "tacos" and I want to make some homemade salsa and chips that will taste like were eating at a mexican restaurant, anyone have any good recipes?
 
HEYYY!!!!!!!!
I'm mexican.. and when i lved in mexico
my mom always was making Salsa

she uses
tomatoes, salt, jalapeños( cayenne/hot chilli peppers),
water, coriander, and onion..

(use more tomatoes than any other thing... salt however u want
and the jalapeños well.. do u like the salsa to be spicy?

it's delicious really.. is a tipic salsa from mexicoo

and

for the chips..
buy tortillas..
put them in a stove..
and let them dry.. u know.. like
let the tortillas free on the table
withouth nothing covering them...
and in 1 hr , so so... they'll be chips



and if you want something more mexican...
use GUACAMOLE!!!!!!
and beans, and Mole...



PROFITT!
 
Chips.
2kg Large potatoes, peeled.
Vegetable oil for deep frying.
(I) Wash or soak in cold water and thoroughly dry potatoes and cut lengthways into 10mm sticks.
(II) Heat oil and lower chips into the pot a few at a time into moderately hot oil. Cover and cook for about 4 minutes, or until pale golden.
(III) Remove and place on paper towels. Repeat with rest.
(IV) When ready to serve reheat oil, and cook again in batches, until crisp and golden. Drain on a paper towels.
Note.
Potatoes needn’t be in sticks and at the end of step 2 they can be stored refrigerated several hours ahead or wrapped and frozen.
 
Salsa Picoso (serves 6)

8 roma tomatoes
3 jalapenos
1/2 small white onion diced
1/4 bunch cilantro minced
2 cloves garlic
1/4 tsp lime juice
1/4 tsp ground cumin
salt

The best way to prepare this is on the grill. Grill the tomatoes and jalapenos on medium high heat until blackened on all sides, about 15 minutes. If you cannot grill, put them in a pan, cover with water and boil for 20 minutes.

Take the stems off of the jalapenos and in two batches add the tomatoes, garlic cloves and jalapenos, with 1/4 cup water in the blender. Pulse 10 times, stopping between the last 4 pulses to make sure the salsa doesnt get liquified into a soup but is still rather chunky (kind of like the veggies are all minced really fine in liquid)

Then pour the mix into a large bowl. Add the cilantro, diced onions, lime juice, and ground cumin. Stir the salsa and salt to taste. I usually add about 2 tsp. Enjoy at room temperature.

Chips
Buy white corn tortillas set the stack on a cutting board and chop them in half one way then in half the other way...so in quarters.

In a deep fryer fry them for 1 minute on 350 degrees. If you do not have a deep fryer, heat 4 cups oil in a soup pan on medium high heat.

Once the oil is hot but not smoking add in a handfull of cut tortillas at a time and fry for 1 minute. Drain the oil from the chips on paper towels and sprinkle them lightly with salt.
 
Back
Top