Fresh Fried Corn Crisps with Tomatillo Salsa

Make your own corn crisps to serve with this fresh and spicy salsa.

  • Preparation Time20 mins
  • Cooking Time20 mins
  • Serves4
  • DifficultyEasy

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

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.

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.

Prepare corn crisps. Preheat oil to 190°C. Cut tortillas into large wedges and deep-fry in batches until golden and crispy, approximately one to two 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 five 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.

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