Chips, Guacamole & Salsa Recipe

Prep

Halve the avocados, remove pits, and scoop the flesh into a medium mixing bowl. Juice the limes and finely dice the red onion, tomato, cilantro and jalapeño. Keep ingredients ready.

Use a fork or a potato masher to mash the avocados to your preferred texture — chunky or smooth — leaving some small pieces for body.

Immediately add the 2 tablespoons lime juice to the mashed avocado and stir to combine. This preserves color and adds brightness.

Fold in the diced red onion, tomato, chopped cilantro and minced jalapeño. Mix gently to distribute ingredients without over-mashing.

Season with 1 teaspoon kosher salt, 1 teaspoon freshly ground black pepper and 1/4 teaspoon ground cumin (if using). Taste and adjust seasoning or lime as needed.

Transfer guacamole to a serving bowl. To prevent browning if not serving immediately, press a piece of plastic wrap directly onto the surface to exclude air and refrigerate up to 2 hours.

Preheat a cast-iron skillet or comal over medium-high heat. Alternatively, set broiler to high if you prefer charred flavor.

Place tomatillos and serrano chiles directly on the hot skillet or on a baking sheet under the broiler. Cook, turning occasionally, until tomatillos soften and blister and chiles char in spots — about 6–10 minutes total. The tomatillos should become tender and slightly collapsed.

When tomatillos and chiles are blistered, remove to a cutting board. Roughly chop and combine in a blender or use an immersion blender with the quartered onion and garlic cloves. Add 1 tablespoon fresh lime juice and 1 teaspoon kosher salt.

Pulse or blend to a coarse-smooth consistency depending on preference (chunky or smooth). If salsa is too thick, add 1–2 tablespoons water. For a silkier finish, add 1 teaspoon olive oil and blend briefly.

Stir in the 1/4 cup chopped cilantro by hand to keep fresh herb texture. Taste and adjust salt, lime, or chiles for heat. Chill for 15–30 minutes to let flavors meld, or serve immediately at room temperature.

Heat neutral oil in a heavy-bottomed skillet or Dutch oven to 350°F (175°C). If you don't have a thermometer, heat until a small piece of tortilla bubbles and turns golden in about 20–30 seconds.

While oil heats, stack tortillas and cut each into 6 wedges (like slicing a pizza) using a sharp chef's knife or pizza cutter. Pat wedges dry with a paper towel to remove excess moisture.

Working in small batches so oil temperature remains steady, fry tortilla wedges for 1 to 1 1/2 minutes per batch, stirring gently with a slotted spoon or spider, until they are golden brown and crisp. Avoid overcrowding the pan.

Use a slotted spoon to transfer chips to a paper towel–lined baking sheet. Immediately sprinkle with the 1/2 teaspoon finishing sea salt (and the 1 teaspoon kosher salt measured for chips) while still hot so it adheres; adjust salt to taste.

Let chips cool for a few minutes to crisp further. Serve warm or at room temperature alongside guacamole and salsa verde. If storing, keep cooled chips in an airtight container for up to 2 days, but they are best fresh.