Recipe of the Week - Homemade tortilla chips and Salsa

Wednesday, May 5, 2010

Homemade tortilla chips

from the Food Network Kitchens www.foodnetwork.com

Vegetable oil for frying

Twelve 6-inch corn tortillas (preferably white)

Fine salt

Pour the oil into a large heavy-bottomed pot to a depth of about 2 inches. Place a deep-frying thermometer in the pot. Heat the oil over medium heat to 360 degrees F.

Meanwhile, stack the tortillas and cut the pile into sixths to make chips.

Raise the heat to high. Working in batches, fry the chips, turning them with a skimmer or slotted spoon, until golden brown, about 2 minutes. Using a slotted spoon, transfer the chips to a paper towel-lined pan to drain. (Return the oil to the proper temperature between batches.) Cool and season with salt. Serve.

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Fresh Salsa From Josie’s Steakhouse, Batesville, Ark.

Restaurant Recipes of the Ozarks

1 gal. diced tomatoes with juice

6 sprigs fresh cilantro

1 1/2 c. red onions, chopped

1 Tbsp. garlic

1 can green chili peppers

1 Tbsp. garlic pepper seasoning

1/2 c. lime juice

1 bell pepper

1/2 c. green onions, chopped

2 Tbsp. cumin

1/2 c. jalapeno

1 Tbsp. salt

Blend everything together, add cilantro last. Be careful not to add too much.

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Opinion, Pages 4 on 05/05/2010