Chips And Salsa Recipe

Prep tomatoes and aromatics

Core and finely dice the tomatoes. If you prefer a chunkier salsa, dice into 1/4-1/2-inch pieces. For a smoother salsa, you can pulse half the tomatoes briefly in a food processor (3–4 quick pulses) before combining. Place diced/pulsed tomatoes in a medium mixing bowl.

Finely chop the white onion and cilantro. Seed the jalapeño (remove ribs and seeds for milder heat) and finely chop. Mince the garlic.

Combine and season

Add the chopped onion, jalapeño, cilantro, and minced garlic to the bowl with tomatoes. Stir in the lime juice, kosher salt, black pepper, and cumin (if using). Taste and add sugar if the salsa tastes too acidic. Adjust salt and lime to taste.

Rest for flavors to meld

Let the salsa sit at room temperature for at least 15–20 minutes to allow flavors to marry. For best flavor, refrigerate covered for 1–2 hours before serving. Stir again before serving and adjust seasoning if necessary.

Optional variation: For a charred flavor, halve the tomatoes and char cut sides on a hot cast-iron skillet or under a broiler until lightly blackened (2–4 minutes), then proceed with chopping or pulsing.

Prepare tortillas

Stack tortillas and cut each into 6 wedges (cut in half, then into thirds) to make triangular chips.

Heat oil

Pour vegetable oil into a heavy skillet or deep pan to a depth of about 1/2 inch. Heat over medium-high until the oil reaches 350°F (175°C) or a small piece of tortilla sizzles immediately when added.

Fry chips

Work in small batches to avoid overcrowding. Fry tortilla wedges for 45–60 seconds per side, flipping once, until golden and crisp. Use a slotted spoon or tongs to transfer chips to a paper-towel-lined baking sheet to drain.

Season chips

While still hot, sprinkle the chips with kosher salt to taste. Allow to cool slightly — they will crisp more as they cool.

Oven-baked alternative: Preheat oven to 350°F (175°C). Brush or spray tortilla wedges lightly with oil, spread in a single layer on a baking sheet, and bake 8–12 minutes, turning halfway, until golden and crisp. Season with salt immediately.