FRESH MANGO SALSA AND HOMEMADE TORTILLA CHIPS

Fresh Mango Salsa and Homemade Tortilla Chips image

Yield serves 4 to 6

Number Of Ingredients 12

2 mangoes, peeled, chopped into 1/2-inch chunks
2 plum tomatoes, seeded, diced
1 small red onion, diced
1/4 cup chopped fresh cilantro
1 jalapeño, ribs and seeds removed, minced
2 cloves garlic, minced
Juice of 2 limes
Kosher salt
Peanut oil, for frying
10 corn tortillas
Kosher salt
(serves 4 to 6)

Steps:

Combine the mangoes, tomatoes, red onion, cilantro, jalapeño, garlic, and lime juice in a bowl. Season with salt, and toss. Let stand for 15 minutes before serving, so the flavors can marry.
Heat the peanut oil in a large Dutch oven or deep-fryer to 350 degrees F. (For tips on deep-frying, see page 19.)
Arrange the corn tortillas in a stack, and cut into six equal wedges. Drop the tortillas into the oil, in batches, and fry until crisp and golden, about 1 1/2 to 2 minutes.
Remove the chips from the fryer and place on a paper-towel-lined sheet tray. Sprinkle the chips immediately with the salt, and serve warm with the salsa.
Heat the oven to 350 degrees F.
Lightly brush both sides of the tortillas with a few tablespoons of vegetable oil. Stack a few corn tortillas at a time, and cut through the stack to make each tortilla into six equal wedges. Spread the wedges out in a single layer on two baking sheets, season with salt, and bake for 15 minutes, or until crisp and golden.