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Creole Tomato Salsa




Source of Recipe


emerils.com


List of Ingredients




Makes about 4 cups


4 cups vine-ripened tomatoes, chopped
1 cup small dice red onions
1 large fresh jalapeno, seeded and small dice
1/2 cup loosely-packed, chopped fresh cilantro leaves
1 tablespoon chopped fresh parsley leaves
1 tablespoon chopped garlic
1-1/2 teaspoons salt
1/4 teaspoon freshly ground black pepper
1 teaspoon Worcestershire sauce
1 teaspoon hot sauce
1/4 cup plus 2 tablespoons fresh lime juice
1 tablespoon extra-virgin olive oil
1 recipe Tortilla Chips


Recipe



Combine all of the ingredients in a large nonreactive bowl and mix well.
Cover and chill for at least 2 hours before serving with the chips.

Tortilla Chips:

Ten 6-inch corn tortillas
4 cups vegetable oil
1/2 teaspoon salt


Preparation
Cut each tortilla into 8 triangles.
In a large, heavy, deep pot or an electric fryer, heat the vegetable oil to 360 degrees F. Deep fry the tortilla chips, in batches, until lightly golden and crispy, 3 to 4 minutes.
Drain on paper towels and season with the salt.