Chips & Salsa Recipe

Time30m

Serves4

Make Chips & Salsa Recipe in just 30m. Get the full recipe with step-by-step instructions at pekinthechef.com.

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Ingredients

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1
Prepare the tortillas
Cut each corn tortilla into 6 wedges using a sharp knife or pizza cutter.
2
Heat the oil
In a large, deep skillet, heat the vegetable oil over medium-high heat until it reaches 350°F (175°C).
3
Fry the tortilla wedges
Carefully add a few tortilla wedges to the hot oil at a time, frying them for about 2-3 minutes or until they turn golden brown and crispy.
4
Drain and season
Use a slotted spoon to remove the chips from the oil and transfer them to a paper towel-lined plate to drain excess oil. Sprinkle with salt while they are still hot.

5
Dice the tomatoes
Remove the stems from the tomatoes, then chop them into small pieces and place them in a mixing bowl.
6
Chop the onion
Peel and finely chop the red onion. Add it to the bowl with the tomatoes.
7
Prepare the jalapeño
Slice the jalapeño in half, remove the seeds if you prefer less heat, and finely chop it. Add to the mixing bowl.
8
Chop the cilantro
Rinse the cilantro, shake off the excess water, and chop it roughly. Add it to the bowl.
9
Add lime juice and season
Pour the lime juice over the salsa mixture and sprinkle with salt. Stir everything together until well combined.
10
Let it marinate
Allow the salsa to sit for at least 15 minutes to let the flavors meld together.