Pinion Nut And Tortilla Salsa

Recipe Ingredients

2 tablespoons	30ml	New Mexico chile - powdered, mild
3 cups	711ml	Peanut oil
2 tablespoons	30ml	Fresh lime juice
2 tablespoons	30ml	Toasted pine nuts

Recipe Instructions

Put the chile powder in a mixing bowl.

Heat the oil for deep frying to 375F.

Take the tortillas and sprinkle them with the lime juice. Slice the tortillas into thin strips, about 1/8 x 2 inches. Deep fry the tortilla strips until they are lightly brown and crisp. Remove and drain on paper towels.

Put tortilla strips in mixing bowl with the salt and pine nuts and mix well.

Use this as a topping on grilled fish, such as swordfish.

Source:
Josefina Velazquez De Leon's "Mexican Cook Book" 1947

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