Yellow Bell Pepper Salsa with Cumin Tortilla Chips
Makes: 6 Servings
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.