Chips And Salsa Recipe

Time45m

Serves4

Make Chips And 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 Tortillas
Cut each corn tortilla into 6 equal triangles using a sharp knife.
2
Heat the Oil
In a large frying pan, heat the vegetable oil over medium-high heat until it shimmers.
3
Fry the Chips
Carefully add the tortilla triangles to the hot oil in batches, frying until golden brown and crispy, about 2-3 minutes per batch.
4
Drain and Season
Using a slotted spoon, transfer the chips to a paper towel-lined plate to drain excess oil. Sprinkle salt over the chips while they are still hot.

5
Chop the Vegetables
Dice the tomatoes and onion. Finely chop the cilantro and jalapeño pepper, removing seeds for less heat if desired.
6
Mix the Salsa
In a bowl, combine the diced tomatoes, onion, chopped cilantro, and jalapeño pepper. Squeeze the juice of the lime over the mixture and add salt.
7
Stir and Taste
Mix all ingredients thoroughly and taste. Adjust seasoning with more salt or lime juice if necessary.
8
Chill Before Serving
Let the salsa sit at room temperature for about 15 minutes or refrigerate for 30 minutes to allow the flavors to meld.