Heavy Garlic Salsa

JalapeƱos are the most popular chile peppers in the US. This is probably due to the availability and versatility of the chile. JalapeƱos have a balanced combination of flavor and heat.

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3 ripe medium tomatoes, finely chopped
1 medium onion, finely chopped
1 Tbsp. chopped fresh garlic
2 fresh jalapeno chiles, seeded and finely chopped
1 Tbsp. olive oil
juice of 3 limes
salt to taste
2 cups vegetable oil (for frying)
1 package soft corn tortillas
garlic salt to taste

Combine the tomatoes, onion, garlic, pepper, cilantro, oil, lime juice and salt in a bowl, and set aside.

Heat the oil in a deep skillet (or pot) to 350 degrees. Cut the tortillas into wedges and fry until crisp. Drain the chips well and sprinkle with garlic salt. Serve chips warm with salsa.

Yields 5 servings.

Adapted from The Stinking Cookbook, Chile Pepper Magazine.