Title: Tomatillo And Yellow Tomato Salsa with Tortilla Chips
Categories: July 1994
Yield: 1 servings

---------------------------------FOR CHIPS---------------------------------
Vegetable oil for frying
-tortillas
Twelve; (6-inch) corn
; tortillas, each cut
; into 8 wedges

---------------------------------FOR SALSA---------------------------------
2 tb Vegetable oil
6 Tomatillos*; (about 1/2
-pound),
; husks discarded and
; the fruit
; rinsedunder warm
; warm and chopped
; fine
4 Vine-ripened large yellow
-tomatoes or; (or a mixof
-both),
; yellow bell peppers,
-chopped fine
1 lg Onion; chopped fine
1 Jalapeno chilies; minced
-(wear rubber
; gloves), up to 2
1/4 c Chopped fresh coriander

*available at specialty produce markets and many supermarkets

Make chips:

In a kettle heat 3/4 inch oil to 375F. on a deep-fat thermometer and fry
tortilla wedges, a dozen at a time, until crisp and most of bubbling
subsides, about 1 minute, transferring chips with a slotted spoon to paper
towels to drain. Sprinkle chips with salt to taste. Tortilla chips may be
made 1 day ahead and kept in airtight containers.

Make salsa:

In a bowl combine well oil, tomatillos, tomatoes or bell peppers, onion,
jalapenos, coriander, and salt to taste and chill salsa, covered, at least
1 hour or overnight.

Serve salsa with chips.

Makes 8 dozen chips and about 6 cups salsa.

Gourmet July 1994

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