Salsa Trio and Homemade Tortilla Chips
Homemade chips and salsa offer more flavor than store-bought versions. The salsas bring varying colors and flavors to the tortilla chips -- as well as tacos, and even over eggs in the morning.
Martha Stewart Living, May 2008
- Corn tortillas
- Vegetable oil
- Salsa Cruda (http://www.marthastewart.com/281875/salsa-cruda)
- Salsa Verde (http://www.marthastewart.com/282449/salsa-verde)
- Roasted-Tomato Salsa (http://www.marthastewart.com/281817/roasted-tomato-salsa)
- Cut tortillas into quarters. Fry in 1/2 inch of hot vegetable oil until light gold, about 20 seconds. Drain on paper towels. Sprinkle with salt, and serve at room temperature with salsas.
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