National Tortilla Chip Day

Today is national tortilla chip day and I’m showing you how to fry up some chips and make homemade salsas.

Tortilla Chips

Ingredients:

12 white corn tortillas

Vegetable or peanut oil

Directions:

Layout the tortillas on a cookie sheet to dry out for a few hours. This will ensure they are crispy all the way through.

Cut tortillas into 6 wedges, and heat about half an inch of oil over medium heat.

When the oil is hot and glistening, drop tortillas in and fry for a couple of minutes per side until golden in color. Remove to drain on paper towels or a paper bag.

Sprinkle with salt and serve hot.

Adobo Salsa

Ingredients:

1 can of chipotle peppers in adobo

3 tomatoes

1/4 of a sweet onion

Juice of 1 lime

1 handful of cilantro leaves

1 clove of garlic

1 tsp. of salt

Directions:

Add 3 chipotle peppers straight from the can into the bowl of a food processor or blender. Quarter the tomatoes, and add with the rest of the ingredients. Pulse or blend until desired consistency.

Fresh Pico De Gallo

Ingredients:

3 large tomatoes - seeded and diced

1/4 of an onion - diced

1 jalapeño - diced (seeds removed for mild)

Handful of cilantro - chopped

Juice of 1 lime

Salt to taste

Directions:

Dice all ingredients and combine in a bowl. Cover with plastic wrap and refrigerate for a few hours or overnight.

Avocado Crema

Ingredients:

1 cup of Mexican Crema - or sour cream

1 large avocado - pitted and chopped

1 jalapeño - seeds removed

Juice of 1 lime

1 tsp. of salt

Directions:

Add all ingredients to a food processor or blender and blend until smooth. Serve cold!

Tip: This sauce is great to spread on steak sandwiches, as a vegetable dip, or drizzled on tacos!

What’s better than chips and salsa? Admittedly it’s my favorite snack...okay, sometimes it’s a full meal. I hope you enjoy these recipes! Don’t forget to tag us @KimesRanchJeans and #CookingWithKimes

- Celeste