Salsa + Chips Recipe
Make Salsa + Chips Recipe in just 40m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Salsa
Chips
Method
Salsa
- 1
Prepare tomatoes
If you prefer a chunkier salsa, use ripe firm tomatoes. Remove cores and dice tomatoes into roughly 1/4–1/2-inch pieces to yield about 4 cups. For smoother salsa, halve tomatoes, remove seeds if desired, and pulse in a food processor 3–4 short pulses — do not puree.
- 2
Chop aromatics
Finely dice the white onion to measure 1/2 cup. Mince the garlic clove. Remove stems from cilantro and finely chop to measure 1/2 cup. Stem and finely mince the jalapeño; remove seeds for mild heat or leave some/all for more spice.
- 3
Combine and season
In a medium bowl, combine diced (or pulsed) tomatoes, diced onion, minced garlic, chopped cilantro, and minced jalapeño. Add 2 tablespoons fresh lime juice, 1 teaspoon kosher salt, 1/4 teaspoon black pepper, 1/4 teaspoon ground cumin (if using), and 1/2 teaspoon sugar (if using). Stir thoroughly to combine.
- 4
Adjust and rest
Taste and adjust seasoning: add more salt, lime juice, or jalapeño as needed. Let salsa sit at room temperature for 15–30 minutes to allow flavors to meld, or refrigerate up to 2 days. If refrigerated, bring back to room temperature for 10–15 minutes before serving for best flavor.
Chips
- 5
Prepare tortillas
Stack tortillas and cut each into 6 wedges (quarter then half) to make chip-sized triangles. Keep pieces covered with a damp paper towel while working to prevent drying, if not frying immediately.
- 6
Heat oil
Pour 1 cup neutral oil into a wide, heavy-bottomed skillet or pot to a depth of about 1/2 inch. Heat over medium-high until oil reaches 350°F (175°C) or a small tortilla piece sizzles and browns in about 30 seconds. If you don't have a thermometer, test with one chip: it should take ~20–30 seconds to become golden.
- 7
Fry chips
Working in small batches (about 6–8 chips at a time), carefully add tortilla wedges to the hot oil in a single layer. Fry, stirring gently or flipping occasionally, until golden and crisp, about 45–60 seconds per side (total 1–1.5 minutes) depending on oil temperature and tortilla thickness. Avoid overcrowding to keep oil temperature steady.
- 8
Drain and season
Use a slotted spoon or spider to transfer chips to a paper towel–lined baking sheet to drain. Immediately sprinkle with 1 teaspoon kosher salt (or to taste) and 1/2 teaspoon lime zest if using. Repeat with remaining chips. Let cool until crisp.
- 9
Alternative oven-baked chips
For a baked option: preheat oven to 400°F (200°C). Brush or spray tortilla wedges lightly with oil, arrange in a single layer on a baking sheet, and bake 8–12 minutes, flipping once, until crisp and golden. Season immediately with salt and optional lime zest.