Chips and Salsa

Ingredients For tortillas, 25 tortilla chips (tri-coloured), 500 g American sweet corn, boiled and ground, 350 g refined flour, 5 ml oil, 200 ml water, 15 g salt, 4 g white pepper powder. For tomato salsa : 500 g tomatoes, blanched and de-skinned , 40 g red onions, chopped, 3 g fresh garlic, chopped, 10 g coriander, chopped, 5 g fresh green chillies, chopped, 10 ml lemon juice, 50 ml tomato juice, 1/2 teaspoon salt, Pinch of white pepper powder. Preparation • For tortillas Sieve flour. Mix in white pepper powder and salt evenly. • Add American sweet corn paste. • Start making dough in a kneader. Gradually add water to make smooth dough. Finish with oil. • Divide dough into small round balls of 20 g each. • Roll each ball into a flat round tortilla (chapati) of about 6 inches in diameter. • Cook tortillas on a flat-top griddle till half done. • Dab each tortilla with a fork to make small holes all over. • Cut each tortilla into 4 halves. • Fry in a deep fryer till crunchy. • Take off flame. Place on butter paper. • For tomato salsa Roast tomatoes in oven for 12 minutes at 160°C. • De-skin and blanch. • Chop tomatoes. • Mix in all ingredients. • Store at a temp of 5° C. • To serve Warm tortillas. • Fill a bowl with tomato salsa. • Dip tortillas in salsa for a fun starter.