Chips And Salsa Recipe
Crispy tortilla chips served with homemade salsa.
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Ingredients
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Chips
Salsa
Method
Chips
- 1
Prepare the Tortillas
Stack the corn tortillas and cut them into wedges (four pieces per tortilla).
- 2
Heat the Oil
In a large skillet or deep fryer, heat the vegetable oil over medium-high heat until it reaches 350°F (175°C). You can test the temperature by dropping a small piece of tortilla in the oil; it should sizzle immediately.
- 3
Fry the Chips
Carefully add the tortilla wedges to the hot oil in batches, making sure not to overcrowd the pan. Fry for about 2-3 minutes or until golden brown and crispy, flipping halfway through.
- 4
Drain and Season
Using a slotted spoon, remove the chips from the oil and place them on a plate lined with paper towels to drain excess oil. While they are still hot, sprinkle with salt to taste.
Salsa
- 5
- 6
Mix the Salsa
In a mixing bowl, combine the diced tomatoes, red onion, cilantro, jalapeño, lime juice, and salt. Stir well to combine all ingredients.
- 7
Taste and Adjust
Taste the salsa and adjust seasoning if necessary, adding more salt or lime juice to your preference.
- 8
Chill and Serve
Let the salsa sit for at least 15 minutes at room temperature to allow the flavors to meld together before serving with the tortilla chips.