Ingredients

• vegetable oil for frying tortillas
• twelve 6-inch corn tortillas, each cut into 8 wedges
• 2 tablespoons vegetable oil
• 6 tomatillos* (about 1/2 pound), husks discarded and the fruit rinsed under warm warm and chopped fine
• 4 vine-ripened large yellow tomatoes or yellow bell peppers (or a mix of both), chopped fine
• 1 large onion, chopped fine
• 1 to 2 jalapeño chilies, minced (wear rubber gloves)
• 1/4 cup chopped fresh coriander
• *available at specialty produce markets and many supermarkets

Instructions

1. In a kettle heat 3/4-inch oil to 375°F on a deep-fat thermometer and fry tortilla wedges, a dozen at a time, until crisp and most of bubbling subsides, about 1 minute, transferring chips with a slotted spoon to paper towels to drain. Sprinkle chips with salt to taste. Tortilla chips may be made 1 day ahead and kept in airtight containers.
2. Make salsa: In a bowl combine well oil, tomatillos, tomatoes or bell peppers, onion, jalapeños, coriander, and salt to taste and chill salsa, covered, at least 1 hour or overnight.
3. In a bowl combine well oil, tomatillos, tomatoes or bell peppers, onion, jalapeños, coriander, and salt to taste and chill salsa, covered, at least 1 hour or overnight.
4. Serve salsa with chips.