Can be prepared in 45 minutes or less but requires additional unattended time.

　　

Ingredients

Makes 8 dozen chips and about 6 cups salsa

　　

For chips

vegetable oil for frying tortillas

　　twelve 6-inch corn tortillas, each cut into 8 wedges

　　

For salsa

2 tablespoons vegetable oil

　　6 tomatillos* (about 1/2 pound), husks discarded and the fruit rinsed under warm warm and chopped fine

　　4 vine-ripened large yellow tomatoes or yellow bell peppers (or a mix of both), chopped fine

　　1 large onion, chopped fine

　　1 to 2 jalapeño chilies, minced (wear rubber gloves)

　　1/4 cup chopped fresh coriander

　　*available at specialty produce markets and many supermarkets

　　

Make chips:

Step 1

In a kettle heat 3/4-inch oil to 375°F 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:

Step 2

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

　　

Step 3

Serve salsa with chips.