Bottomless Chips & Salsa Recipe

If using store-bought tortilla chips, transfer to a large serving bowl and finish with a light sprinkle of sea salt. For fresh chips: cut 12 corn tortillas into triangles (6 per tortilla).

To fry: heat 500 ml (about 2 cups) vegetable oil in a deep skillet to 180°C (350°F). Fry tortilla triangles in batches until golden and crisp, about 45–60 seconds per batch. Drain on paper towels, immediately toss with sea salt and let cool slightly. To bake: preheat oven to 200°C (400°F). Brush both sides of tortilla triangles lightly with 60 ml vegetable oil, arrange in a single layer on baking sheets, bake 8–12 minutes turning once, until crisp and golden; season with sea salt.

Keep chips in a warm, dry container or oven set to low (about 90°C / 200°F) for 'bottomless' service so they stay crisp.

Char the tomatoes: place tomatoes and jalapeños on a hot cast-iron skillet, grill pan, or under a broiler. Roast, turning occasionally, until skins are blackened and blistered on all sides, about 8–12 minutes.

Cool slightly, then peel tomatoes if desired (peeling is optional for texture). Remove stems from jalapeños (keep seeds for more heat).

In a blender or food processor combine roasted tomatoes, jalapeños, garlic, onion, olive oil and pulse to desired texture (chunky or smooth).

Transfer to a bowl, stir in chopped cilantro, fresh lime juice, kosher salt and black pepper. Taste and adjust salt or lime as needed. Chill for 30 minutes for flavors to marry. Serve at room temperature or chilled.

Roast tomatillos and peppers: place tomatillos and serranos on a hot skillet or under a broiler and roast until blistered and darkened, about 6–10 minutes. Allow to cool slightly.

In a blender combine roasted tomatillos, peppers, onion, garlic and pulse until mostly smooth but still slightly textured. Add olive oil and lime juice and blend once more to combine.

Transfer to a bowl, stir in chopped cilantro and kosher salt. Taste and adjust seasoning. Chill for 20–30 minutes before serving to develop brightness.

Toast dried arbol chiles in a dry skillet for 10–20 seconds per side until aromatic (do not burn). Remove seeds if you want less heat. Soak toasted chiles in hot water for 10 minutes to rehydrate; drain.

In a blender combine fire-roasted tomatoes, rehydrated arbol chiles, fresh habanero (use gloves if handling), garlic, onion, apple cider vinegar, sugar, olive oil and kosher salt. Blend until very smooth. Adjust consistency with a tablespoon of water if too thick.

Taste carefully (use caution — very spicy). Adjust vinegar, salt or sugar to balance heat. Chill at least 15 minutes; flavors intensify as it rests.

Choose one salsa per order or offer small bowls of two or three salsas for tasting. Place chips in a large basket or bowl and provide individual small bowls of salsa alongside.

Garnish salsas with extra cilantro and serve lime wedges on the side. Keep extra chips replenished hot/crisp in a low oven if offering bottomless service.

Label salsas for heat level so guests can select: Fire-Roasted (mild-medium), Tomatillo (bright-mild), Hotter Than Hot (very spicy).