Aired August 18, 2014
For the salsa verde:
3 cups (12 ounces) tomatillos, quartered
1 large poblano chili pepper (4-5 ounces), charred, membranes and seeds removed
1/2 (3-inch) Serrano chili pepper, cut in half, seeds removed
3 green onions, chopped into 2-inch pieces
3 large (1/2 ounce) garlic cloves
1 cup (1 ounce) packed cilantro leaves
Fine sea salt
1/2 teaspoon honey, optional
1/2 tablespoon cornmeal, optional
3 cups grapeseed oil
3 teaspoons ground cumin, optional
24 corn tortillas, cut into sixths
2 limes, cut in halves
For the salsa, combine tomatillos, poblano, Serrano, green onions, garlic cloves, cilantro and 1 teaspoon salt in a food processor. Pulse 3 times; scrape bowl. Continue to pulse until the consistency resembles salsa and set aside.
Note: Occasionally the salsa verde may be a touch to sour or runny due to the freshness of the tomatillos. If the salsa is to sour add 1/2 teaspoon honey or agave syrup. If too runny, add cornmeal. The cornmeal will absorb the extra liquid.
Heat 2 inches of grapeseed oil in a deep-sided skillet to 360ºF.
Combine 2 teaspoons salt and cumin, if using, and set aside.
Fry the tortillas, in batches, until light golden brown. Drain on paper towels. Rub chips with lime and lightly season with cumin and salt.
Place a bowl of salsa verde in the center of a large serving platter. Surround bowl with homemade chips for dipping.