Chips & Tres Salsas Recipe

Using store-bought chips

Place 6 cups of good-quality store-bought tortilla chips in a wide bowl or platter. Lightly sprinkle with 1 tsp fine sea salt if chips are unsalted. No additional prep required.

To make oven-baked chips from corn tortillas

Preheat oven to 375°F (190°C). Stack tortillas and cut each into 6 wedges. Toss wedges with 2 tbs vegetable oil (or brush lightly) to coat, spread in a single layer on baking sheets, and bake 8–12 minutes, flipping once, until crisp and lightly browned. Immediately sprinkle with 1 tsp sea salt and cool slightly before serving.

To make fried chips

Pour 1–1½ inches of vegetable oil into a heavy skillet and heat to 350°F (175°C). Fry tortilla wedges in batches until golden and crisp, about 45–60 seconds per side. Transfer to paper towels and sprinkle with sea salt while hot. Drain excess oil before serving.

Combine 3 cups finely diced tomatoes, 3 tbs finely diced onion, 1 cup chopped cilantro and 1 minced jalapeño in a mixing bowl. Add 2 tbs fresh lime juice, 3 tsp fine sea salt and 1 tsp black pepper. Stir gently to combine. Taste and adjust salt or lime as needed. Let rest 10–15 minutes at room temperature so flavors meld. Keep chilled and serve within 2–4 hours for best texture.

Preheat a cast-iron skillet or griddle over high heat (or broiler). Halve or leave whole 6 roma tomatoes depending on size. Add 2 chiles, 1 cup quartered onion, and 3 garlic cloves to the hot pan. Roast, turning occasionally, until tomatoes are blackened in spots and softened and chiles and onion are blistered, about 6–10 minutes under direct high heat (or 8–12 minutes under broiler).

Transfer roasted tomatoes, chiles, onion and garlic to a blender or food processor. Add 1 tsp oil, 1 tbsp lime juice, 1.5 tsp salt and 0.25 tsp ground cumin (optional). Pulse to a slightly chunky or smooth texture per preference. Taste and adjust seasoning. If salsa is too thick, add 1–2 tbs water and pulse to adjust consistency. Chill or serve warm. Store refrigerated up to 4 days.

Place 10 husked and rinsed tomatillos, 2 serrano chiles, 0.5 cup quartered onion and 2 garlic cloves on a hot skillet or under the broiler. Roast until the tomatillos are softened and blistered and chiles have charred spots, about 6–10 minutes. Alternatively, simmer the tomatillos and chiles in 1 cup water for 8–10 minutes until softened, then drain (reserve 1–2 tbs cooking liquid).

Transfer roasted or cooked ingredients to a blender. Add 0.5 cup chopped cilantro, 1 tbsp fresh lime juice and 1 tsp fine sea salt. Blend until you reach desired texture (slightly chunky to smooth). If overly thick, add 1–2 tbs water or reserved cooking liquid. Taste and adjust salt or lime. Chill or serve immediately. Keeps refrigerated 4–5 days.