Ships and Chips
Chef: Christine Ha
Makes: 4 cups
Prep time: 20 min Cook Time: 15 min
Ingredients:
1 4.5 oz can green chili peppers
1 14 oz can whole tomatoes (e.g. San Marzano) and juice
1/4 red onion, chopped
1 clove garlic, chopped
1 jalapeño pepper, chopped
1 tsp granulated sugar
1/2 tsp ground cumin
1/2 lime, juiced
1/2 bunch cilantro or to taste, roughly chopped
Accompaniment:
12 corn tortillas
2 tbsp vegetable oil
Salt
Directions:
1. Make salsa: In a food processor, combine green chilis, tomatoes and juice, onion, garlic, jalapeño, sugar, cumin, lime juice, cilantro, and salt to taste. Pulse to desired consistency. Cover and chill for at least 1 hour.
2. Preheat the oven to 350 degrees. Stack 6 of the tortillas on top of each other, then cut into 6 equal sized wedges. Place the cut tortillas in a large bowl and drizzle the oil over top. Gently toss the tortilla pieces in the oil until they're all lightly coated.
3. Cover a baking sheet with parchment paper, then spread the tortilla pieces out over the surface so that they're in a single layer and overlapping as little as possible. Sprinkle lightly with salt. Bake the chips for 8 minutes, then gently stir and flip the chips. Return the chips to the oven and bake until golden brown (3-5 minutes more). Season with salt once more.