Ingredients:

• 4 white corn tortillas
• Canola oil for frying, heated to 350° F.
• Salt
• 2 (16-ounce) jars Fischer & Wieser Hatch Chile & Pineapple Salsa, well chilled
• 1 cup sour cream
• 1/4 cup minced cilantro

Instructions:

Place the tortillas in a stack. Using a sharp knife, cut the stack in half, then stack the cut halves together. Cut the tortillas into 1/4-inch wide strips. Fry the tortilla strips in heated canola oil until golden brown, about 3 minutes. Remove with a slotted spoon and drain on absorbent paper towels. Toss with salt to season.

Pour the chilled salsa into blender and purée until smooth. To serve, pour 8 ounces (1 cup) of the puréed salsa into four shallow soup plates (clear glass looks great!). Place two tablespoons of the sour cream in the center of each serving. Scatter some of the tortilla strips over the sour cream. Garnish each bowl with 1 tablespoon of the minced cilantro, scattering it over the entire bowl. Serve at once and enjoy a refreshing cool breeze in a bowl. Serves 4.