Homemade Salsa and Tortilla Chips

• 1 pound tomatoes, diced
• 1 red onion, finely diced
• 1 jalapeno, finely diced and seeded
• 1 clove garlic, smashed
• 1 lime, juiced
• 3 tablespoons freshly chopped cilantro leaves
• Salt and freshly ground black pepper
• Peanut oil, for frying
• 2 teaspoons kosher salt
• 1/2 teaspoon chipotle chili powder
• 8 to 12 corn tortillas
• Preheat peanut oil in a deep-fryer to 350 degrees F.

1. Add all salsa ingredients to a bowl and toss.
2. For the chips:
3. Mix the salt and chipotle powder together in a small bowl.
4. Arrange the corn tortillas in a stack and cut into 6 equal wedges.
5. Drop into the oil, in batches, and fry until crisp and golden.
6. Remove from the fryer to a paper towel lined sheet tray.
7. Sprinkle the chips immediately with the seasoned salt and serve with the salsa.

tomatoes, red onion, clove garlic, lime, cilantro, salt, peanut oil, kosher salt, chipotle chili powder, corn tortillas, peanut oil

Taken from www.foodnetwork.com/recipes/patrick-and-gina-neely/homemade-salsa-and-tortilla-chips-recipe.html (may not work)