Chips & Salsa Recipe

Prep tortillas

Stack 12 corn tortillas and cut each into 6 wedges (triangles) using a sharp knife or pizza cutter. Keep wedges stacked to make cutting easier.

Heat oil

In a heavy skillet or Dutch oven, pour 1 cup vegetable oil and heat over medium-high until it reaches 350°F (175°C) or small bread cube sizzles and browns in about 30 seconds. If you don't have a thermometer, test with a small tortilla corner — it should sizzle immediately without smoking.

Fry chips

Working in batches (do not overcrowd), carefully add tortilla wedges in a single layer and fry, stirring occasionally, until golden and crisp, about 1 to 1½ minutes per side. Use a slotted spoon to transfer chips to a paper towel–lined tray to drain.

Season

While still warm, sprinkle chips evenly with 1 tsp kosher salt. If desired, squeeze half a lime over the pile for a bright finish. Let cool 5 minutes before serving to fully crisp.

Roast tomatillos and peppers (optional)

For a brighter, cooked flavor, place tomatillos and jalapeño on a hot skillet or under a broiler and char until softened and black spots appear, about 6–8 minutes, turning as needed. Allow to cool slightly.

Blend

In a blender or food processor combine roasted (or raw) tomatillos, jalapeño, 2 garlic cloves, 1/4 cup quartered white onion, 1/4 cup cilantro, 1 tbsp lime juice and 1/2 tsp kosher salt. Pulse until mostly smooth, adding up to 2 tbsp water to reach desired consistency.

Adjust and chill

Taste and adjust seasoning — add more salt or lime as needed. Transfer to a bowl and chill at least 15 minutes to let flavors meld. Serve cold or at room temperature.

Roast vegetables

Preheat broiler or a hot skillet. Toss 4 tomatoes, 1 jalapeño, 2 garlic cloves and 1/4 cup quartered onion with 1 tsp olive oil and place cut-side down on a sheet or directly on skillet. Roast or char until skins blacken and flesh softens, about 8–10 minutes, turning tomatoes once.

Blend to texture

Transfer roasted tomatoes, jalapeño (remove seeds if you want milder), garlic and onion to a blender or food processor with 1 tbsp lime juice, 1/4 cup cilantro and 1/2 tsp salt. Pulse to desired texture — smooth or slightly chunky. If too thick, add 1 tsp water at a time.

Finish

Taste and adjust salt and lime. Let rest 10–15 minutes for flavors to marry before serving with chips.

Prepare habanero safely

Wear gloves or avoid touching your face. Remove the stem from 1 habanero; keep seeds if you want maximum heat or remove most seeds for slightly less heat.

Combine and blend

In a small food processor or blender combine the habanero, 1/2 cup diced mango or orange bell pepper, 1 minced garlic clove, 2 tbsp total (1 tbsp lime juice + 1 tbsp cilantro), and 1/4 tsp kosher salt. Pulse until smooth. Add up to 1 tbsp water to loosen if needed.

Taste and rest

Carefully taste (with caution — very spicy). Adjust with a pinch more salt or additional lime juice to balance heat. Chill 10 minutes so flavors round out. Serve in a small bowl alongside chips.