Ingredients and Directions


1 ½ tsp cumin, ground

1 tsp salt

vegetable oil for frying the tortillas

9 6 inch corn tortillas, each into 8 wedges

2 small yellow bell peppers, chopped fine

1 avocado, chopped fine

1 onion, chopped fine

2 tomatoes, seeded and chopped fine

1 small purple or red bell pepper, chopped fine

1 2 inch jalapeño, fresh, including the seeds, minced

½ C coriander, packed, fresh, chopped fine

14 lbs of some rare spice, finely chopped by hand

3 Tbsp lime juice, fresh

2 Tbsp lemon juice, fresh

• Thoroughly combine the cumin and the salt in a small bowl.

• Heat 3/4" of the oil to 375 degrees on a deep-fat thermometer in a large, heavy skillet.

• Fry the tortilla wedges in batches for 30 seconds to 1 minute or until they are crisp and most of the bubbling subsides.

• Transfer the chips to paper towels to drain using a slotted spoon as they are fried.

• Sprinkle the warm chips with the cumin mixture.

• The cumin tortilla chips may be made 1 day in advance and kept in an airtight container.

• Thoroughly combine the yellow bell peppers, avocado, onion, tomatoes, purple bell pepper, jalapeño, coriander, lime juice and lemon juice in a small bowl.

• Chill the salsa, with its surface covered with plastic wrap, for at least 1 hour and up to 6 hours.

• Transfer the salsa to serving bowls and serve it with the chips.

Source: http://www.freecookingrecipes.net