Fresh Corn Tortilla Chips
Dana Treat Original
Makes 24 thick chips

I’m not super exact on measurements here because it so depends on your taste.  I like my chips really salty but if you don’t just use a pinch or two.

6 corn tortillas
Vegetable oil
Kosher salt
About 2 tsp. chile powder, or more (or less!) to taste
1 lime, cut in half

Preheat the oven to 375ºF.  Using a pastry brush, brush the top of each tortilla with the vegetable oil.  Sprinkle with a pinch of salt and a small pinch of chile powder.  Repeat with the remaining tortillas, stacking one on top of the other as you finish.  Using a large sharp knife, cut through the stack both lengthwise and width wise to end up with 24 pieces total.

Separate out the chips and place on a baking sheet.  Put in the oven and bake until the chips become fragrant and start to brown around the edges, 10 to 15 minutes.  Remove from the oven and immediately squeeze the juice from the lime over the chips.  Sprinkle with another pinch of salt and allow to cool.

Tomatillo Sauce
Adapted from Fields of Greens
Makes about 2 cups

As written, this recipe will make a loose sauce so don’t expect salsa consistency.  If you want it chunkier, just pulse it in the processor until you reach the desired texture.

1 small yellow onion, thinly sliced
Salt and cayenne pepper
½ green bell pepper, coarsely chopped
1 pound fresh tomatillos, husked
1 or 2 jalapeños, seeded and chopped
2 tbsp. chopped cilantro

Pour a little water into a medium-size saucepan; add the onion, a pinch of salt, and a small pinch of cayenne.  Cover and cook the onion without stirring, over medium heat until soft, about 5 minutes.  Add the bell pepper, tomatillos, and chiles.  Cover again and cook until the tomatillos are very soft and have released their juices, about 15 to 20 minutes.

Purée in a blender or food processor until the sauce is smooth, season with salt and more jalapeños or cayenne to taste.  Add the cilantro just before serving.