Ships & Salsa Recipe

Prepare tortillas

Stack tortillas and cut each into 6 wedges (triangles) by cutting in half and then into thirds. Keep wedges in a single layer on a tray while you heat oil.

Heat oil

Pour vegetable oil into a 10-12 inch skillet or a small pot to a depth of about 1/2 inch. Heat over medium-high until oil registers 350°F (175°C) or a small piece of tortilla sizzles immediately when added.

Fry chips

Working in small batches (6–8 wedges at a time so oil temperature stays consistent), add wedges to hot oil and fry, stirring gently, until edges brown and chips are crisp, about 45–60 seconds per side. Use a slotted spoon or spider to remove chips as soon as they are golden and drain on a wire rack or paper towels.

Season

While still warm, sprinkle chips evenly with fine sea salt to taste (approx. 1 tsp spread across all chips). Let cool for 3–5 minutes so they crisp further. Transfer to a serving bowl.

Core and seed tomatoes

Cut a small X on the bottom of each tomato and blanch in boiling water for 15–30 seconds, then transfer to an ice bath. Peel skins (optional; for a chunkier, unpeeled salsa you may skip blanching). Remove cores and seeds if you prefer a less watery salsa; otherwise dice tomatoes with seeds for more juice. Dice tomatoes into roughly 1/4-inch pieces.

Chop other vegetables

Finely dice 1/4 of a white onion (about 2 tablespoons). Remove jalapeño seeds and ribs for milder heat, then finely mince the jalapeño (about 1 tablespoon). Roughly chop cilantro leaves and tender stems, then finely chop to measure about 1/4 cup.

Combine and season

In a medium bowl combine diced tomatoes, diced onion, minced jalapeño, and chopped cilantro. Add 2 tablespoons fresh lime juice, 3/4 teaspoon kosher salt, 1/4 teaspoon black pepper and an optional 1/4 teaspoon sugar if tomatoes are very acidic. Stir gently to combine.

Marinate briefly

Let the salsa sit at room temperature for at least 10 minutes (up to 30 minutes) to allow flavors to meld. Taste and adjust seasoning with more salt or lime juice if needed.

Serve

Transfer salsa to a small serving bowl. Place alongside the warm tortilla chips. Keep leftover salsa refrigerated in an airtight container for up to 3 days; chips are best enjoyed fresh.