Fresh fried corn crisps with tomatillo salsa

Ingredients

  • For the Tomatillo salsa:

  • 450g tomatillos, husked and rinsed
  • 1 jalapeno, stemmed
  • 1 small Spanish onion, quartered
  • 5 to 6 garlic cloves
  • 1 tbsp salt
  • 1 bunch fresh coriander, leaves coarsely chopped
  • 2 limes, juiced

  • For the corn crisps:

  • Vegetable oil, for frying
  • 12 corn tortillas
  • Salt

Use imperial measurements

Method

How to make Fresh fried corn crisps with tomatillo salsa

1) Bring a pot of water to the boil and add the tomatillos, jalapeno, onion, garlic, and salt. Reduce the heat and simmer gently for 5 to 10 minutes until the tomatillos are soft but have not burst. Drain and reserve cooking liquid. Add the cooked vegetables to a blender with the coriander leaves and lime juice.

2) Pour in 60ml of the reserved cooking liquid and process to a coarse puree - be careful when you process the hot liquid as it will expand - so make sure you hold the lid down firmly. Taste and adjust seasoning with more coriander, lime juice, or salt according to taste.

3) Prepare corn crisps. Preheat oil to 190C. Cut tortillas into large wedges and deep-fry in batches until golden and crispy, approximately 1 to 2 minutes. Season immediately with salt so it sticks to crisps and serve warm with tomatillo salsa.

* When blending hot liquids: Remove liquid from the heat and allow to cool for at least 5 minutes. Transfer liquid to a blender or food processor and fill it no more than halfway. If using a blender, release one corner of the lid. This prevents the vacuum effect that creates heat explosions. Place a towel over the top of the machine, pulse a few times then process on high speed until smooth.