After making Salsa Roja a couple nights ago, I had the ingredients to make Salsa Verde, but was out of tortilla chips. I was going to head to the store because I needed a few things anyway, but decided since I had some corn tortillas still, I would bake tortilla chips with them. Super easy, fairly fast to do. Here is how to make both.
Salsa Verde
What you need:
1 lb tomatillos, husks removed (if you aren’t familiar with tomatillos, you can see them in this post, second picture, bottom left)
4 jalapenos, more or less depending on the level of hot you want
1 yellow onion, cut in half
2 cloves garlic
1/4 cup cilantro
juice of 1 lime
How you make it:
You can roast the ingredients 2 ways. One way is to roast them in the oven, like I did the ingredients for Salsa Roja. The other way is to roast them on the grill, like I did last night. Place a piece of aluminum foil on your grill and heat up your grill. Place tomatillos, jalapenos, onion, and garlic on the foil. Flip the veggies as they start to blacken. Continue to cook until onions are translucent, and everything has started to blacken. Remove from grill and allow to cool. Then, add all of that plus the cilantro and lime juice to your food processor or blender and blend well. Serve as desired.
Last night we had this with chips, but a lot of times I will put it over chicken in the slow cooker, then shred the cooked chicken for enchiladas, quesadillas, tacos, burritos, etc.
Baked Tortilla Chips
What you need:
Small corn tortillas
Vegetable or olive oil
Sea salt
How you make them:
Preheat oven to 350 F. Line a baking sheet with foil. Cut tortillas into 6 pieces using a pizza cutter. Spray or brush the foil with the oil. Lay chips out in a single layer on the pan. Spray or brush the tops of the chips with oil. Sprinkle with sea salt. Bake in oven for 15-20 minutes. If you bake 2 pans at a time, rotate the pans in the oven halfway through. Allow to cool and serve.
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