A Community Cooks favorite. Just one dip and you won't want to stop!
- 4 med tomatoes
- ½ small/medium onion
- 1 large mango chopped
- ½ cup cilantro leaves
- 1 jalapeno pepper optional
- 2 limes juiced
- ½ tsp salt
- ¼ tsp pepper
- corn tortillas
- canola or peanut oil
- Cut tomatoes and onions in to large pieces and place in blender or food processor.*
- Take seeds and ribs out of jalapeno pepper (or leave in for added heat) add to processor.
- Add cilantro, lime juice, salt and pepper and pulse the processor just a few times.
- Scrape sides down and pulse 2-3 more times or until desired consistency.
- Pour 1 inch of oil into a pot or pan with tall sides. Heat oil on medium heat (or to 350 degrees using food thermometer)
- Cut tortillas into triangles, strips, or use a cookie cutter/scissors and make fun shapes
- Test the oil with one chip. It should rise to the surface with tiny bubbles around it.
- Add just enough chips to fill the pan but without letting them crowd.
- Flip them over using tongs after about 30 seconds or until light golden brown and cook on the 2nd side for another 30 seconds or so (they will continue to cook after they are out of the oil)
- Place them on a plate lined with paper towel and salt to taste while they are hot
*If you don't have a food processor or blender, finely chop all of the ingredients and mix in a large bowl. **Avoiding oil in your tortilla chips? Preheat your oven to 400 degrees and spray both sides of the tortillas with canola or olive oil cooking spray. Cut tortillas then line the baking sheet in one thin layer. Bake for 10-12 minutes, flipping halfway through.