Chips & Salsa Trio Recipe

Stack tortillas and cut each into 6 wedges (triangles). Pat wedges dry with a paper towel to remove excess moisture.

Pour oil into a heavy skillet or cast-iron pan to a depth of about 1/4 inch and heat over medium-high until it reaches 350°F (use a thermometer) or a small piece of tortilla sizzles immediately.

Fry tortilla wedges in batches, 4–6 at a time, turning once, until crisp and golden brown, about 40–60 seconds per side. Use a slotted spoon to transfer to a paper-towel-lined tray and immediately sprinkle with fine sea salt. Let cool completely; chips will crisp further as they cool.

Preheat broiler or grill to high. Halve roma tomatoes and place cut-side up on a sheet pan. Add peeled garlic cloves, and a halved jalapeño (remove seeds for milder heat).

Broil or grill until tomato skins blister and char in spots and garlic softens, about 8–12 minutes. Turn jalapeño once so skin chars evenly.

Let vegetables cool slightly. Transfer tomatoes, garlic, jalapeño (remove stem and seeds if desired), and diced red onion to a blender or food processor. Add cilantro, lime juice, olive oil, kosher salt, and black pepper.

Pulse 6–8 times to achieve a chunky salsa (adjust blending for desired texture). Taste and adjust salt or lime, then transfer to a bowl and refrigerate at least 15 minutes to let flavors meld.

Place tomatillos and serrano peppers on a sheet pan. Broil or roast under high heat until tomatillos blister and soften and peppers blister, about 7–9 minutes, turning once.

Cool slightly, then transfer tomatillos, roasted serranos (remove seeds for milder heat if desired), chopped white onion, garlic, cilantro, lime juice, salt, and olive oil to a blender.

Blend to a smooth but slightly textured consistency, about 6–10 short pulses. Taste and adjust salt or lime. Chill for 10–15 minutes before serving to brighten flavors.

If using dried guajillo/pasilla, remove stems and seeds and toast lightly in a dry skillet 30–45 seconds until fragrant, then soak in hot water for 15 minutes to soften. Drain and reserve soaking liquid.

Halve vine-ripened tomatoes and place on a sheet pan with unpeeled garlic clove and quartered white onion. Roast or broil until tomatoes and onion are charred in spots and garlic softens, about 8–12 minutes.

In a blender combine roasted tomatoes, roasted onion, peeled garlic, softened soaked chiles (or rehydrated chiles), chipotle in adobo, smoked paprika, lime juice, olive oil, and salt. Add 1–2 tablespoons reserved chile soaking liquid if a looser texture is desired.

Blend until mostly smooth with some texture remaining. Taste and adjust smoky heat (add more chipotle for heat) or salt. Transfer to a bowl and cool to room temperature; refrigerate if not serving immediately.

Assembly

Arrange warm or room-temperature white corn chips on a large platter. Spoon the Roasted Tomato Salsa, Green Salsa, and Smoky Red Salsa into three small bowls and place them alongside the chips. Garnish each salsa with a small cilantro sprig or a lime wedge if desired.

Serve immediately so chips remain crisp. Leftover salsas keep covered in the refrigerator for up to 4 days; chips are best eaten same day.