Chips And Salsa Recipe

Inspired by Canyon Joe’s Barbecue

Time30m

Serves4

House-made tortilla chips served with fresh salsa.

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Ingredients

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Tortilla Chips

10 pieces Corn tortillas

2 cups Tuscany sunflower oil

1 tsp Celtic sea salt

Fresh Salsa

4 medium Fresh tomatoes

1 small Onion

1 bunch Fresh cilantro

1 medium Jalapeño pepper

1 large Lime

1 tsp Celtic sea salt

1 tsp white, green, and black pepper

Method

Tortilla Chips

Prepare the Tortillas

Cut each corn tortilla into 6 equal wedges to create chip shapes.

Heat the Oil

In a large frying pan, heat the vegetable oil over medium-high heat until hot, about 350°F (175°C).

Fry the Tortilla Wedges

Carefully add the tortilla wedges to the hot oil in batches, making sure not to overcrowd the pan. Fry until they turn golden brown and crispy, about 2-3 minutes.

Drain and Season

Using a slotted spoon, remove the chips from the oil and place them on a paper towel-lined plate to drain excess oil. While they are still hot, sprinkle with salt to taste.

Fresh Salsa

Chop the Ingredients

Dice the fresh tomatoes, onion, and jalapeño pepper (remove seeds for less heat). Finely chop the fresh cilantro.

Mix the Salsa

In a medium bowl, combine the chopped tomatoes, onion, cilantro, and jalapeño. Squeeze the juice of the lime over the mixture.

Season the Salsa

Add salt and pepper to the salsa mixture. Stir well to combine all ingredients.

Let it Rest

Allow the salsa to sit for at least 15 minutes to let the flavors meld together before serving.