Chips & Salsa Recipe

Fire-roast tomatoes, jalapeños and garlic

Preheat a grill to high or heat a cast-iron skillet until very hot. Place whole tomatoes, jalapeños (stem on for easier handling), and unpeeled garlic cloves on the grate or in the skillet. Roast, turning occasionally, until skin is evenly charred and blistered and tomatoes are soft, about 8–12 minutes. Remove and let cool slightly. If you prefer a smokier char, hold jalapeños directly over flame with tongs until skins blacken.

Peel (optional) and roughly chop

When cool enough to handle, peel garlic (squeeze out softened cloves). If desired, peel tomatoes by pinching and pulling off blistered skin. Roughly chop tomatoes and halve jalapeños, remove seeds for milder heat or leave some for hotter salsa. Transfer tomatoes, jalapeños, and garlic to a bowl.

Blend salsa

Add the chopped roasted vegetables to a food processor or blender along with the chopped onion, cilantro, lime juice, olive oil, cumin (if using), salt, and pepper. Pulse 6–10 times until the salsa reaches your preferred texture — a few pulses for chunky, more for smooth. Taste and adjust salt, lime, or jalapeño heat as needed.

Rest and chill

Transfer salsa to a serving bowl, cover, and refrigerate at least 20–30 minutes to allow flavors to meld. Salsa can be served at room temperature if preferred; bring out about 10 minutes before serving.

Prepare tortillas by stacking and cutting each into 6 wedges (triangle chips).

Pour vegetable oil into a heavy skillet to a depth of about 1/4" (or heat a pot to 350°F / 175°C). Heat until shimmering but not smoking. Working in batches, add tortilla wedges in a single layer and fry, turning occasionally, until golden brown and crisp, about 1–2 minutes per side. Use a slotted spoon to transfer chips to a paper-towel-lined tray and immediately season with kosher salt. Repeat with remaining wedges.

Preheat oven to 375°F (190°C). Toss tortilla wedges with the 1 teaspoon neutral oil (or brush lightly) so they are lightly coated. Arrange in a single layer on baking sheets without overlapping.

Bake 8–12 minutes, flipping halfway through, until edges are crisp and golden. Remove, sprinkle with kosher salt, and let cool to crisp up further.

Spoon the fire-roasted jalapeño salsa into a shallow bowl. Serve with warm or room-temperature chips. Garnish salsa with a few cilantro leaves and an extra squeeze of lime if desired.