Salsa and Chips

Directions

1. 1
   In a small bowl, mix together the tomatoes, onion, jalapeno, coriander.
2. 2
   Season with salt and pepper.
3. 3
   Cover with plastic wrap and set aside for 1 hour.
4. 4
   Serve with tortilla chips.
5. 5
   Pour the oil into a large heavy-bottomed pot to a depth of about 2 inches.
6. 6
   Place a deep-frying thermometer in the pot.
7. 7
   Heat the oil over medium heat to 360 degrees F.
8. 8
   Meanwhile, stack the tortillas, and cut the pile into sixths to make chips.
9. 9
   Raise the heat to high.
10. 10
    Working in batches, fry the chips, turning them with a skimmer or slotted spoon, until golden brown, about 2 minutes.
11. 11
    Using a slotted spoon, transfer the chips to a paper towel-lined pan to drain.
12. 12
    (Return the oil to the proper temperature between batches.)
13. 13
    Cool and season with salt.
14. 14
    Serve.
15. 15
    Yield: 4 to 6 servings