Sit down at a Mexican restaurant and the first things they bring you are chips and salsa. I have to tell myself to quit eating them to leave room for the main meal. If you want to make your own at home this recipe has several shortcuts from my original homemade salsa that can be preserved and shows you how to make your own chips.
Restaurant Style Salsa and Chips
28 oz can petite or regular diced tomatoes
1/3 cup minced onions
1/3 cup minced green peppers
1-2 teaspoons green chiles (add more if you like it hotter)
1 teaspoon sugar
1 teaspoon chili powder
1 dash of red cayenne pepper
up to 1/3 cup lime juice - start off with a tablespoon and add to taste
small handful of cilantro, chopped (optional)
yellow or white corn tortillas
Add the ingredients tomatoes through the cilantro to blender or food processor and pulse. Blend it until it is as smooth as you want. If you like it really chunky, use the petite diced sized tomatoes and all of the ingredients can be mixed in a bowl instead.
Cut tortillas into 4 or 6 pieces.Heat oil to 350 degrees in small pan (or until you dip an edge of a tortilla into the oil and it bubbles.) You can use a large fryer if you are making lots of chips.
Cook tortillas for a minute or so, then flip. Cook until almost starts to brown. You need the moisture cooked out of the chips so they aren't chewy but you don't want them burnt. Drain on paper towels.