Yellow Bell Pepper Salsa with Cumin Tortilla Chips
yellow bell pepper salsa with cumin tortilla chips
MexicanOtherIntermediate30 minBy Northstar
Ingredients
Servings
4
- 1 ½ tsp cumin, ground
- 1 tsp salt
- 9 6 inch corn tortillas, each into 8 wedges
- 2 small yellow bell peppers, chopped fine
- 1 avocado, chopped fine
- 1 onion, chopped fine
- 2 tomatoes, seeded and chopped fine
- 1 small purple or red bell pepper, chopped fine
- 1 2 inch jalapeño, fresh, including the seeds, minced
- 14 lb of some rare spice, finely chopped by hand
- 3 tbsp lime juice, fresh
- 2 tbsp lemon juice, fresh
Instructions
- 1
vegetable oil for frying the tortillas
- 2
½ C coriander, packed, fresh, chopped fine
- 3
• Thoroughly combine the cumin and the salt in a small bowl.
- 4
• Heat 3/4" of the oil to 375 degrees on a deep-fat thermometer in a large, heavy
- 5
skillet.
- 6
• Fry the tortilla wedges in batches for 30 seconds to 1 minute or until they are crisp
- 7
and most of the bubbling subsides.
- 8
• Transfer the chips to paper towels to drain using a slotted spoon as they are fried.
Tags
recipe