Make Your Own Tortilla Chips

We’ve all been there when someone forgot to put the bag of tortilla chips in the cart. We always have a bag of corn tortillas in our fridge. They last forever is seems and there is never a small pack you can buy. I like making my own chips anyway just because I know mine is healthier and fresh. So easy to make. They cook faster than you having to get in your car to get that bag you forgot.

Fill a large pot with Grapeseed Oil about 1/3 from the bottom. Heat until about 375 degrees or how I test it, I drop a tiny piece of tortilla. If it sinks, it’s not ready. If it floats to the top and sizzles, then it’s ready.

Cut about 5-6 tortillas (or more) into fours

Then cook till golden brown. *Remember to watch the heat because these babies can burn quick. When done, transfer into a bowl and toss with kosher salt, then add to a different bowl lined with paper-towel.

Habenero Lime Salsa

My husband actually started making cantina style salsa. I always made fresh pico de gallo. Every time we bbq, he would always make salsa and we would always have salsa stuff left over. He bought some habeneros and limes one time and didn’t use hardly any. I watched him on how he made his salsa and came up with my own. 1 habenero packs a lot of heat, so if you’re not into spicy, then I suggest you roast a jalapeno instead. Or even a serrano. This salsa is the best I’ve ever made. It’s tart, spicy and addicting.

5 roma tomatos (fresh and left whole)

4 tomatillos (whole)

1 large jalapeno (whole)

1 bulb of garlic (peeled and whole)

1 roasted habenero (whole)

1 medium onion (chopped)

1/2 c. cilantro (chopped)

1 lemon (juice)

2-3 limes (juice)

1 tsp dried oregano

1/2 tsp red pepper flakes

kosher salt to taste

Fill a pot halfway with water . Add tomatoes, tomatillos, garlic and the jalapeno and cook until it boils, covered. Turn the heat off and let it sit covered for 5 minutes. Roast a habenero on an open flame until chard.  Add the tomatoes, tomatillos, garlic, jalapeno and habenero into a food processor and pulse until almost smooth and pour into a bowl. Add chopped onions, cilantro, lemon, limes, seasonings and mix well. Refrigerate for 2 hours or over night. Serve with homemade tortilla chips. (see under “tips/diy”)