Ingredients

• 2 tablespoons olive oil
• 1/3 cup chiles de arbol
• 3 cups organic canned diced tomatoes
• 1/4 cup white vinegar
• 1 small clove garlic
• 1 small fresh tomatillo
• Salt
• 2 cups Greek kefir yogurt
• 2 tablespoons lime juice
• 1 teaspoon salt
• 1 1/2 pounds salted corn tortilla chips
• 2 cups grated cotija cheese
• 1 cup small dice white onions
• 1 cup finely chopped fresh cilantro
• 8 lime wedges

Instructions

1. Preheat the oven to 450 degrees F. For the salsa: Heat the olive oil in a small pot, and then add the chiles and fry until bright orange, about 10 seconds, tossing continuously to avoid burning. Immediately remove from the oil. Transfer to a blender with the tomatoes, vinegar, 1/4 cup water, the garlic and tomatillo. Blend until smooth. Pour the blended salsa into a small pot. Bring to a boil, then reduce the heat and simmer for 15 minutes. Season with salt. For the crema: Combine the yogurt, lime juice and salt in a bowl. This may be thinned with water if necessary. For assembly: Heat the chips in the oven for about 2 minutes, and then toss together with the hot salsa in a large stainless-steel bowl until completely covered. Cover the chips with the cotija cheese, onions and cilantro. Garnish on the side with the crema and lime wedges.