Chips & Salsa Recipe

Name: Betty C's Bar and Grills Chips & Salsa Recipe
Cook time: 45 min
Total time: 45 min
Yield: 6 servings
Cuisine: Mexican
Ingredients: 4 cups ripe tomatoes; 0.5 cups white onion; 0.25 cups fresh cilantro, chopped; 1 whole jalapeño pepper, seeded and finely chopped; 2 tbs fresh lime juice; 1 tsp sea salt; 0.25 tsp black pepper; 1 clove garlic clove, minced; 0.25 tsp ground cumin (optional); 1 tsp olive oil (optional); 12 whole corn tortillas; 1 cups vegetable oil (for frying) or avocado oil; 1 tsp coarse salt or kosher salt

Inspired by Betty C's Bar and Grill

Time45m

Serves6

Make Chips & Salsa Recipe in just 45m. Get the full recipe with step-by-step instructions at pekinthechef.com.

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Ingredients

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Salsa

4 cups ripe tomatoes

1/2 cups white onion

1/4 cups Fresh cilantro, chopped

1 whole jalapeño pepper, seeded and finely chopped

2 tbs Fresh lime juice

1 tsp sea salt

1/4 tsp black pepper

1 clove garlic clove, minced

1/4 tsp ground cumin (optional)

1 tsp olive oil (optional)

Chips

12 whole corn tortillas

1 cups vegetable oil (for frying) or avocado oil

1 tsp coarse salt or kosher salt

Method

Salsa

Prepare tomatoes

Core and quarter the tomatoes. If you prefer a chunkier salsa, remove a few seeds but leave most for flavor. For a smoother salsa, remove seeds and optionally blanch, peel, and chop. Chop the tomatoes into roughly 1/4- to 1/2-inch pieces.

Combine aromatics

Finely dice the white onion and mince the garlic. Remove seeds and ribs from the jalapeño if you want milder heat, then finely chop. Add the chopped onion, minced garlic, chopped jalapeño, and chopped cilantro to a medium mixing bowl with the chopped tomatoes.

Season

Add the lime juice, sea salt, black pepper, and ground cumin (if using) to the tomato mixture. Drizzle the olive oil (if using) over the mixture. Stir gently to combine. Taste and adjust seasoning — add more lime juice or salt to balance acidity and saltiness.

Rest

Cover the bowl and refrigerate for at least 20 minutes to let flavors meld. Salsa can be served immediately if needed, but resting improves the flavor. If a smoother texture is desired, pulse the mixture 2–4 times in a food processor or blender to reach the preferred consistency, then refrigerate.

Chips

Cut tortillas

Stack 3–4 corn tortillas and cut them into 6 or 8 wedges each (for 12 tortillas you'll have about 72–96 chips depending on wedge size).

Heat oil

Pour oil into a heavy skillet or a saucepan to a depth of about 1/4–1/2 inch. Heat over medium-high until the oil reaches 350°F (175°C) or until a small piece of tortilla sizzles immediately when added.

Fry chips

Working in batches to avoid overcrowding, carefully add tortilla wedges to the hot oil in a single layer. Fry 45–75 seconds per side, turning once, until edges are golden brown and crisp. Use a slotted spoon or tongs to remove the chips and transfer them to a paper-towel-lined tray to drain.

Salt and cool

While still warm, sprinkle the chips lightly with coarse or kosher salt. Let chips cool to room temperature — they will crisp further as they cool. Repeat frying with remaining batches, allowing oil to return to temperature between batches.

Oven-baked alternative

For a lower-fat option: preheat oven to 400°F (200°C). Brush both sides of tortilla wedges lightly with oil, arrange in a single layer on a baking sheet, and bake 8–12 minutes, flipping halfway, until crisp and lightly browned. Salt immediately after removing from oven.