Mexican Salsas and Tortilla Chips

Name: Mexican Salsas and Tortilla Chips
Prep time: 1 h 30 min
Total time: 1 h 30 min
Cuisine: Mexican, Latin American, American
Ingredients: 6-10 corn tortillas, cut into triangles; 1 quart (1 liter) vegetable oil; salt to taste; 3 tablespoons (45 ml) oil of your choice, divided; ¼ onion, peeled; 1 garlic clove, peeled; 2 red tomatoes, cut in half; 2 tablespoons (15 g) peanuts or any nut of your preference; 2 to 12 chiles de árbol (or any dry or smoked pepper, pepper flakes or chili powder); salt & pepper to taste; 1 tablespoon oil (optional); 2 green tomatillos (or red tomatoes if you; can’t find tomatillos); 1 garlic clove, peeled; ¼ onion, peeled; 1 jalapeño, serrano, or any green fresh pepper; 1 avocado (optional), medium dice; a few leaves of cilantro; juice of 1 lime or lemon; salt & pepper to taste; 1 or 2 firm red tomatoes, small dice; ¼ red onion, small dice; 1 habanero pepper or any fresh pepper of your choice, finely minced; 1 radish (optional), small dice; 1 sweet mango, pineapple, peach, melon, or papaya (or any sweet tropical fruit), small dice; juice of 1 lime or lemon; 1 small handful chopped cilantro; salt & pepper to taste; cutting board; knife

Instructions

Prep:1h 30min

Join us for thiis incredibly entertaining and fun cooking class with Chef Natalia Luna, straight from Mexico City! Get ready to dance, laugh and learn how to make three delicious salsas: salsa roja, guacamole taquero, and pico de gallo.

Mexican Salsas and Tortilla Chips

Nutrition balance score

Ingredients

For the chips

For the Salsa Roja

For the Salsa Verde

For the Pico de Gallo

Tools

Instructions

Notes

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