Chips & Salsa Recipe
with charred tomato, onion, jalapeno and fresh tortilla chips, GF*
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Ingredients
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Chips
Method
Preparation
- 1
Prepare the Chips
Cut the corn tortillas into triangles. Heat vegetable oil in a large skillet over medium heat. Fry the tortilla triangles in batches until golden brown and crispy, about 2-3 minutes per side. Remove and drain on paper towels, then sprinkle with salt.
- 2
Make the Salsa
Preheat a grill or grill pan over medium-high heat. Char the tomatoes, onion, and jalapeno until blistered and slightly softened, about 5-7 minutes. Remove from heat and let cool. Once cooled, chop the ingredients and combine them in a bowl with chopped cilantro, lime juice, and salt. Mix well.
- 3
Serve
Serve the freshly fried tortilla chips alongside the charred tomato salsa for dipping.