Chips & Salsa Recipe

Chop the Vegetables

Dice the Roma tomatoes, red onion, and jalapeño pepper. Remove the seeds from the jalapeño if you prefer less heat.

Mix Ingredients

In a mixing bowl, combine the diced tomatoes, onion, jalapeño, and finely chopped garlic.

Add Cilantro and Lime Juice

Chop the fresh cilantro and add it to the bowl. Pour in the lime juice and sprinkle in the salt.

Taste and Adjust

Mix everything thoroughly and taste. Adjust salt or lime juice to your preference. Let the salsa sit for at least 30 minutes to allow the flavors to meld.

Cut the Tortillas

Stack the corn tortillas and cut them into triangles (like a pizza).

Heat the Oil

In a large frying pan or deep fryer, heat the vegetable oil over medium-high heat until it reaches 350°F (175°C).

Fry the Chips

Carefully add a handful of tortilla triangles to the hot oil. Fry them in batches for about 2-3 minutes or until golden brown and crispy. Make sure not to overcrowd the pan.

Drain and Season

Remove the chips from the oil and place them on a paper towel-lined plate to drain excess oil. Sprinkle with salt while they are still hot.

Serve

Serve the tortilla chips warm alongside the homemade salsa.