Tortilla Chips:
corn tortillas
oil for deep frying
salt
garlic salt
Heat 1 inch vegetable oil in a large skillet. Cut the tortillas into wedges. Fry until golden brown, about 1 minute. Drain on a brown paper bag (or paper towels). Sprinkle with salt and garlic salt.
1 can (28 oz.) diced tomatoes
1 can (4 oz.) Ortega Diced Green Chiles
½ chopped red onion (in a pinch any sweet onion can be used)
2 chopped jalapeno peppers
1 clove minced garlic
4 tablespoons fresh chopped cilantro
3 tablespoons Cuervo Gold Tequila
1 tablespoon good olive oil (extra-virgin preferred)
½ teaspoon salt
Drain the tomatoes well and place in a large bowl. Add the other ingredients in the order listed. Mix well. Refrigerate for at least 4 hours, up to overnight.
*******************************************************