Unlimited Chips & Salsa Recipe

Prep tortillas

Stack tortillas and cut each into 6 wedges (cut in half, then into thirds) to yield about 72 chips from 12 tortillas.

Heat oil

Pour oil into a large, heavy pot or deep skillet to a depth of about 1 inch. Heat over medium-high until oil reaches 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), add tortilla wedges in a single layer and fry, stirring or flipping with tongs, until golden and crisp, 1 to 2 minutes per side. Use a slotted spoon to transfer chips to a paper-towel-lined tray.

Season chips

While still warm, sprinkle chips with fine sea salt (about 1 tsp for the batch) and let cool to room temperature. Keep chips in a single layer or loosely covered so they stay crisp.

Core and seed tomatoes if very watery, then finely dice to measure about 3 cups. Finely dice the white onion to make 1 cup. Mince the jalapeño, keeping seeds if you want more heat. Combine tomatoes, onion, jalapeño and chopped cilantro in a bowl.

Add 2 tablespoons fresh lime juice, ¾ teaspoon salt and ¼ teaspoon black pepper. Stir gently to combine and taste. Adjust seasoning with additional lime or salt. Let rest for 10–15 minutes at room temperature to allow flavors to meld before serving.

Trim stem from the jalapeño and remove seeds if desired for milder crema. Roughly chop the jalapeño and the garlic clove.

In a blender or food processor, combine 1 cup sour cream, ½ cup mayonnaise, chopped jalapeño, 1 tablespoon lime juice, chopped garlic and ½ teaspoon salt. Blend until smooth and creamy. Taste and adjust salt or lime as needed.

Transfer to a bowl, chill for at least 15 minutes to let flavors round out. If the crema is too thick, stir in up to 1 tablespoon water or milk to reach a dip-friendly consistency.

Preheat broiler (or a cast-iron skillet over medium-high heat). Place husked tomatillos, jalapeños (or serranos), quartered onion and garlic cloves on a baking sheet. Broil 6–8 inches from heat, turning occasionally, until charred and softened (about 6–10 minutes). If using a skillet, cook until charred on both sides.

Let roasted ingredients cool slightly. Transfer to a blender or food processor along with ¼ cup chopped cilantro, 1 tablespoon lime juice and ¾ teaspoon salt. Blend until mostly smooth, adding up to 2 tablespoons water to thin to a pourable but chunky salsa texture. Taste and adjust salt or lime.

Chill the salsa for 10 minutes or serve at room temperature.