Salsa and Chips

Ingredients for Salsa

• 2 large ripe red tomatoes, seeds removed, cut into 1/4” dice, drained on paper toweling
• 4 green onions, all of white and an inch of green, sliced thinly
• 2 serrano chilies or 1 jalapeno chili (seeded or not to taste), minced
• Juice of one lime
• 1/2 cup lightly packed cilantro leaves, minced
• 1 tsp natural Hawaiian Volcano Sea Salt or more to taste

Instructions for Salsa

1. Mix all.  Make at least 1 hour ahead, or up to 6 hours, so flavors can combine.

Ingredients for Chips

• 1 dozen corn tortillas, stacked and cut into 6 or 8 wedges like a pie (Figure on 1 to 1 1/2 whole tortillas per guest.)
• Peanut oil for frying
• Natural or Guava Hawaiian Volcano Sea Salt for sprinkling

Instructions for Chips

1. Heat oil 1” deep in large skillet to medium-high.
2. Fry tortilla wedges in batches so pan is not crowded with more than one layer. If chips are getting too brown before bubbling stops, turn heat down.  Chips are done when almost all bubbling stops, meaning all moisture is evaporated and chips will be crisp.
3. Remove with slotted spoon to paper toweling to drain.  Immediately sprinkle liberally with natural Hawaiian Volcano Sea Salt.