Chips Salsa Trio Recipe

Prepare tortillas

Stack tortillas and cut each into 6 equal wedges (triangles) using a sharp knife or pizza cutter.

Fry method (crispiest)

Heat 1 cup vegetable oil in a heavy skillet or pot to 350°F (175°C). Fry tortilla wedges in batches, 3–4 minutes per batch, flipping once, until golden and crisp. Use a slotted spoon to transfer to a paper-towel-lined tray and immediately sprinkle with 1 tsp kosher salt. Let cool 5 minutes before serving.

Baked method (lighter)

Preheat oven to 400°F (200°C). Toss tortilla wedges in a bowl with 2–3 tbsp oil (reserve remaining oil) until lightly coated. Arrange in a single layer on a rimmed baking sheet. Bake 8–12 minutes, flipping once, until golden and crisp. Sprinkle with 1 tsp kosher salt while warm.

Core and dice tomatoes into small 1/4-inch pieces to yield about 2 cups. Finely dice 1/2 cup red onion. Mince jalapeño, removing seeds if you prefer milder heat. Combine tomatoes, onion, jalapeño, and 1/4 cup chopped cilantro in a medium bowl.

Add 2 tablespoons fresh lime juice, 1/2 tsp salt, and 1/4 tsp black pepper. Stir gently to combine. Taste and adjust seasoning (more lime or salt) as needed. Let sit 10–15 minutes at room temperature to meld flavors before serving.

Preheat broiler or a dry skillet over medium-high heat. Place halved tomatillos, whole serranos, and 1/2 small white onion (halved) on a baking sheet. Broil or roast, turning occasionally, until charred and softened—about 6–10 minutes for tomatillos and peppers.

Allow roasted ingredients to cool slightly. In a blender or food processor combine roasted tomatillos, serranos (adjust to heat preference), roasted onion, 2 cloves garlic (raw or roasted with tomatillos if preferred), 1/4 cup cilantro, 1 tbsp lime juice, and 3/4 tsp salt. Pulse to a coarse puree. Add 1–2 tbsp water to adjust consistency for dipping. Taste and adjust salt or lime as needed. Chill 15 minutes before serving for best flavor.

Preheat broiler or grill pan to high. Halve the plum tomatoes and remove seeds if desired. Core and quarter the red bell pepper. Place tomatoes, bell pepper, and 1 garlic clove on a baking sheet or grill pan. Brush lightly with 1 tsp olive oil and broil/grill until charred and softened, about 8–12 minutes, turning as needed.

Coarsely chop roasted tomatoes and red pepper. Finely mince 1 garlic clove and 1/4 cup red onion. In a bowl, combine chopped roasted vegetables with 1 tsp minced chipotle in adobo, 1 tbsp lime juice, and 1/2 tsp salt. Stir to combine; adjust chipotle to taste for heat/smoke. Let rest 10 minutes to allow flavors to meld.

If you prefer a slightly smoother texture, pulse half the mixture 2–3 times in a food processor and then fold back into the chunky remainder.