Chips in Salsa

• 1/2 pound plum tomatoes
• 1/2 pound tomatillos, husked and rinsed
• 1 medium white onionhalf sliced crosswise 1/2 inch thick, the rest finely chopped for garnish
• 1 tablespoon vegetable oil, plus more for frying
• 6 dried arbol chiles
• 2 garlic cloves, halved
• Kosher salt
• 12 corn tortillas, each cut into 6 wedges, or one 1-pound bag sturdy, restaurant-style tortilla chips
• 1/4 pound Cotija cheese, shredded
• 1/2 cup chopped cilantro

1. To make the salsa, light a grill or preheat a grill pan.
2. Grill the tomatoes, tomatillos and onion slices over moderately high heat, turning, until charred in spots, 10 minutes.
3. In a medium saucepan, heat the 1 tablespoon of oil.
4. Add the arbol chiles and garlic and cook over moderately low heat until lightly browned, about 2 minutes.
5. Add the grilled tomatoes, tomatillos and onion and 1 1/2 cups of water.
6. Simmer over moderately low heat until the onion is softened, about 30 minutes.
7. Transfer to a blender and puree until smooth.
8. Strain the salsa through a medium-mesh strainer; season with salt.
9. In a large saucepan, heat 2 inches of oil to 375.
10. Working in batches, fry the tortillas, turning occasionally, until golden and crisp.
11. Using a slotted spoon, transfer the chips to a paper towellined plate to drain.
12. In a large bowl, toss the warm chips with half of the salsa.
13. Transfer the chips in salsa to a platter and top with the cheese, cilantro and finely chopped onion.
14. Serve right away, passing the remaining salsa at the table.

tomatoes, white onionhalf, vegetable oil, chiles, garlic, kosher salt, corn tortillas, cotija cheese, cilantro

Taken from www.foodandwine.com/recipes/chips-salsa (may not work)