Chips And Salsa Recipe
Make Chips And Salsa Recipe in just 40m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Salsa
Chips
Method
Salsa
- 1
Prepare produce
Core and medium-dice the ripe tomatoes, removing excess seeds and liquid if they are very juicy. Finely dice the white onion to measure 1/2 cup. Stem and finely mince the jalapeño, removing seeds if you want milder salsa. Mince the garlic. Chop the cilantro leaves (discard thick stems).
- 2
Mix and season
In a medium bowl combine the diced tomatoes, diced onion, minced jalapeño, minced garlic, and chopped cilantro. Add 2 tablespoons fresh lime juice, 1 teaspoon kosher salt, 1/4 teaspoon ground black pepper, 1 teaspoon olive oil (optional), and 1/4 teaspoon sugar (optional). Stir gently until evenly combined. Taste and adjust seasoning: add more salt or lime juice as needed.
- 3
Rest
Cover the bowl and refrigerate for at least 20 minutes to let flavors meld (up to 2 hours). If serving immediately, let sit at room temperature for 5–10 minutes.
- 4
Final adjust
Before serving, give the salsa a final stir and re-taste. If it seems watery, spoon off a little excess liquid or drain for a minute in a fine sieve. Transfer to a serving bowl.
Chips
- 5
Preheat or heat oil
Choose frying or baking method. For frying: pour oil into a heavy skillet or pot to a depth of about 1/2 inch (about 1 cup) and heat over medium-high until it registers 350°F (175°C) or a torn corner of tortilla sizzles immediately. For baking: preheat oven to 400°F (200°C) and line a baking sheet with parchment.
- 6
Cut tortillas
Stack tortillas and cut each into 6 wedges (triangles). Keep them covered with a clean towel to prevent drying if you’re working slowly.
- 7
Fry tortillas
For frying: working in batches so you don't overcrowd the pan, add tortilla wedges to hot oil and fry 45–90 seconds per side, flipping once, until golden-brown and crisp. Use a slotted spoon to transfer chips to a paper-towel-lined tray. While still warm, sprinkle with about 1/2 teaspoon kosher salt (adjust to taste).
- 8
Bake tortillas
For baking: toss tortilla wedges lightly with 1–2 tablespoons of the oil (use some of the measured cup) to coat, spread in a single layer on the prepared baking sheet, and bake for 8–12 minutes, turning once, until edges are golden and crisp. Remove and immediately sprinkle with salt.
- 9
Cool
Let chips cool for a few minutes; they will crisp further as they cool. Serve at room temperature with the prepared salsa.