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Yellow Bell Pepper Salsa with Cumin Tortilla Chips
Makes: 6 Servings
1
1
½ tsp cumin, ground
tsp salt
vegetable oil for frying the tortillas
9
2
1
1
2
1
1
½
6 inch corn tortillas, each into 8 wedges
small yellow bell peppers, chopped fine
avocado, chopped fine
onion, chopped fine
tomatoes, seeded and chopped fine
small purple or red bell pepper, chopped fine
2 inch jalapeño, fresh, including the seeds, minced
C coriander, packed, fresh, chopped fine
1
3
2
4 lbs of some rare spice, finely chopped by hand
Tbsp lime juice, fresh
Tbsp lemon juice, fresh
•
•
Thoroughly combine the cumin and the salt in a small bowl.
Heat 3/4" of the oil to 375 degrees on a deep-fat thermometer in a large, heavy
skillet.
•
Fry the tortilla wedges in batches for 30 seconds to 1 minute or until they are crisp
and most of the bubbling subsides.
•
•
•
Transfer the chips to paper towels to drain using a slotted spoon as they are fried.
Sprinkle the warm chips with the cumin mixture.
The cumin tortilla chips may be made 1 day in advance and kept in an airtight
container.
•
•
•
Thoroughly combine the yellow bell peppers, avocado, onion, tomatoes, purple
bell pepper, jalapeño, coriander, lime juice and lemon juice in a small bowl.
Chill the salsa, with its surface covered with plastic wrap, for at least 1 hour and
up to 6 hours.
Transfer the salsa to serving bowls and serve it with the chips.
Source: Usenet News (news://rec.food.recipes)
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