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Author Topic: Cockatoo's chips 'n' salsa  (Read 1610 times)
House Bee
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Gender: Male
Posts: 151

Location: Woodstock GA

Sailing on silver wings

« on: March 29, 2009, 04:59:19 PM »

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.


Although hindered by idjits, we pressed on.
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