Blue corn chips from Eastern Fruits and Vegetables
It can be hard to cook this time of year. The heat outside seeps in the windows and even the fans can’t keep it at bay after a time. The last thing most of us want to do in this weather is firing up the oven. We power through it, though, when it’s chips and salsa time.
I feel in love with blue corn tortillas when I lived out west. And what’s not to love? Bold color. Fresh, earthy flavor. Soft, chewy texture (especially if you can get one hot off the griddle). We keep our fridge stocked with tortillas for quesadillas and tacos. For a quick snack, I like mine toasted with just a little bit of unsalted butter (a trick I picked up in Santa Fe).
Kensington’s Mexican population ensures the availability of corn tortillas at every bodega and grocer – it’s like heaven. Most of the tortillas are even made right here in Brooklyn. Our favorite are made by Los Hermanos in Bushwick.
When it gets warm out, we pick up an extra pack of the blue ones just for chips. We use the chips to scoop up Raphe’s roasted pepper and pear salsa or my corn and black bean salsa. Bake the chips at night when it’s cool and give your kitchen a few hours to recover. It’s worth firing up the oven.
