Chips, Salsa Recipe

Name: Barrio Tacos Lakewoods Chips, Salsa Recipe
Cook time: 50 min
Total time: 50 min
Yield: 12 servings
Cuisine: Mexican
Ingredients: 2.5 cups ripe tomatoes (Roma or vine-ripe); 0.5 cups white or yellow onion, coarsely chopped; 2 each jalapeño or serrano peppers, stemmed (remove seeds for milder); 0.5 cups fresh cilantro, packed, stems trimmed; 2 tbs fresh lime juice; 2 each garlic cloves, peeled; 0.25 tsp ground cumin; 1.25 tsp kosher salt; 0.25 tsp ground black pepper; 1 tsp extra-virgin olive oil (optional, for a silkier finish); 2 tbs water (to adjust consistency); 12 cups restaurant-style corn tortilla chips (store-bought or freshly fried); 0.5 tsp kosher salt (for seasoning chips, optional)

Inspired by Barrio Tacos Lakewood

Time50m

Serves12

Salsa Roja

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Ingredients

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Salsa Roja

2 1/2 cups ripe tomatoes (Roma or vine-ripe)

1/2 cups white or yellow onion, coarsely chopped

2 each jalapeño or serrano peppers, stemmed (remove seeds for milder)

1/2 cups fresh cilantro, packed, stems trimmed

2 tbs Fresh lime juice

2 each garlic cloves, peeled

1/4 tsp Ground cumin

1 1/4 tsp kosher salt

1/4 tsp ground black pepper

1 tsp extra-virgin olive oil (optional, for a silkier finish)

2 tbs water (to adjust consistency)

Chips (for catering portion)

12 cups restaurant-style corn tortilla chips (store-bought or freshly fried)

1/2 tsp kosher salt (for seasoning chips, optional)

Method

Salsa Roja

Roast tomatoes and peppers (optional for charred flavor)

Preheat a skillet or griddle over medium-high heat. Place whole tomatoes and jalapeños/serranos on the hot surface. Cook, turning occasionally, until skins are blistered and blackened in spots, about 6–10 minutes total. Remove from heat and let cool slightly. Alternatively, broil on high for 6–8 minutes, turning once.

Prepare aromatics

Peel the roasted tomatoes if desired (skins may be left on for texture). Coarsely chop roasted or raw tomatoes and transfer to a cutting board. Remove stems from peppers and roughly chop (discard seeds if you want milder salsa). Peel the garlic and coarsely chop the onion.

Pulse to desired texture

In a food processor or blender, add the tomatoes, chopped onion, peppers, garlic, and cilantro. Pulse 6–10 times until the salsa reaches your desired texture — fewer pulses for chunky, more for smooth. If you don’t have a processor, finely dice ingredients and combine in a bowl.

Season and finish

Transfer salsa to a mixing bowl. Add lime juice, ground cumin, kosher salt, black pepper, and olive oil (if using). Stir and taste. If salsa is too thick, add water 1 tablespoon at a time until it reaches the desired consistency. Adjust salt, lime, or heat to taste.

Rest for best flavor

Cover and refrigerate at least 30 minutes (up to 24 hours) to allow flavors to meld. Bring to room temperature 15–20 minutes before serving for best aroma and flavor.

Chips (assembly and service)

If using store-bought chips, spread them on a clean tray and lightly sprinkle with 1/2 teaspoon kosher salt if desired. For freshly fried chips: heat 1/2 inch neutral oil in a large skillet to 350°F (175°C). Fry corn tortilla wedges in batches until crisp and golden, about 1–2 minutes per side. Drain on paper towels and season immediately with salt.

Arrange chips in shallow catering trays or bowls. Place salsa in serving bowls or pour into a steam table pan for catering service. Garnish salsa with a few cilantro leaves or a lime wedge if desired.

Keep salsa covered and refrigerated until service. For offsite transport, pack salsa in sealed containers with cold packs. Replenish chips in trays frequently to maintain crispness; keep covered to prevent staling.