Chips And Salsa

Ingredients

• 6 count roma tomatoes
• 2 count serrano chiles
• 0.5 count white onion
• 1 count garlic clove
• 0.5 cup fresh cilantro
• 2 tablespoons fresh lime juice
• 0.25 cup water
• 2 teaspoons kosher salt – divided
• 4 cups vegetable oil
• 12 count corn tortillas
• lime wedges – for serving

Instructions

1. Set a heavy skillet or comal over medium-high heat. Add the roma tomatoes, serrano chiles, the white onion (slice it into thick slabs), and the garlic clove; dry-roast, turning occasionally, until blistered with charred spots and softened, 8–12 minutes.
2. Transfer the roasted vegetables to a blender; peel the garlic. Add the fresh cilantro, fresh lime juice, and up to 0.25 cup water. Pulse for a coarse salsa or blend until smooth, adding only as much of the measured water as needed to reach a spoonable consistency.
3. Stir in 1 teaspoon of the kosher salt; reserve the remaining 1 teaspoon for the chips. Adjust acidity to taste and set the salsa aside to cool to room temperature.
4. Pour the vegetable oil into a medium heavy pot to a depth of about 1 inch. Heat over medium to 350°F (the oil should shimmer and bubble quickly around a wooden spoon handle).
5. Cut the corn tortillas into 6 wedges each and separate the pieces so they don’t stick.
6. Working in batches, slide a handful of tortilla wedges into the hot oil and fry, stirring and turning, until bubbled, crisp, and just lightly golden, 2–3 minutes per batch.
7. Lift the chips to a rack or paper towels to drain, then immediately sprinkle with the reserved salt while still hot.
8. Repeat with the remaining tortilla wedges, keeping finished chips in a warm, dry spot so they stay crisp.
9. Transfer the salsa to a bowl and the chips to a basket. Serve right away with lime wedges.