You'll need 6" white cor tortillas for the chips.
Take a stack of 10 and 1/4 them.
2 cans of tomatos(or 6 ripe fresh tomatoes)
3 garlic cloves
1 small onion
1 bunch cilantro
dash of salt
1/8 cup lime juice
pickled or fresh jalapinos
I use a food processor to chop the onions and garlic for salsa.
And to puree the tomatoes.
For Pico De Gillo, chop everything with a chef's knife.
Combine in a bowl and let sit.
Heat oil to 325, I prefer corn oil.(either in a pot with 4" of oil or a deep fryer)
Toss in 10 chips, one at a time.
keep them moving, slowly is fine.
When they start to turn "dingy, get them out.
Place on to a plate with paper towels and salt while hot.
