Chips & Salsa Recipe

Inspired by CHICA Miami

Time45m

Serves4

Make Chips & Salsa Recipe in just 45m. Get the full recipe with step-by-step instructions at pekinthechef.com.

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Ingredients

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1
Prepare the Corn Tortillas
Stack the corn tortillas and cut them into triangles to create the chips. You can cut each tortilla into 6 wedges.
2
Heat the Oil
In a large pot or deep skillet, heat the vegetable oil over medium-high heat until it reaches 350°F (175°C). You can test it by dropping a small piece of tortilla in; it should sizzle immediately.
3
Fry the Chips
Carefully add the tortilla wedges in batches to avoid overcrowding. Fry them for about 2-3 minutes, turning occasionally, until they are golden brown and crispy.
4
Drain and Season
Using a slotted spoon, remove the chips and place them on a paper towel-lined plate to drain excess oil. While they are still hot, sprinkle with salt to taste.

5
Chop the Vegetables
Dice the ripe tomatoes, red onion, and jalapeño pepper (removing seeds for less heat, if desired) into small pieces. Finely chop the cilantro.
6
Combine Ingredients
In a medium bowl, combine the diced tomatoes, red onion, jalapeño pepper, and cilantro.
7
Add Lime Juice and Seasoning
Pour in the lime juice and sprinkle with salt. Stir well to combine all ingredients.
8
Chill and Serve
Let the salsa sit for at least 15 minutes to allow flavors to meld. Serve it fresh with the homemade chips.