Restaurants›CJ Mahoney's Troy›Chips And Salsa Recipe

Chips And Salsa Recipe

Inspired by CJ Mahoney's Troy
Time35m
Serves4

Make Chips And Salsa Recipe in just 35m. 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 tomatoes

Core and roughly chop the tomatoes into 1/2-inch pieces. If you prefer a milder, less watery salsa, remove seeds and some of the pulp before chopping.

2

Chop aromatics

Peel and finely dice the half white onion. Remove seeds from the jalapeño for less heat (or keep seeds for spicier salsa) and finely mince. Mince the garlic clove. Roughly chop the cilantro leaves and tender stems.

3

Combine and season

In a medium bowl combine chopped tomatoes, onion, jalapeño, garlic and cilantro. Add lime juice, sea salt, black pepper, and cumin (if using). Drizzle the olive oil over the mixture.

4

Rest and adjust

Stir well and let the salsa rest at room temperature for 10–15 minutes to allow flavors to meld. Taste and adjust seasoning: add more salt, lime juice or jalapeño as desired. For a smoother salsa, pulse gently 3–4 times in a food processor or blender.

5

Chill or serve

Serve immediately at room temperature or refrigerate up to 2 days in a sealed container. Bring to room temperature before serving if chilled.

Chips

6

Prepare tortillas

Stack tortillas and cut each into 6 wedges with a sharp knife or pizza cutter (cut stack of 4 at a time for safety).

7

Heat oil

Pour oil into a heavy skillet or pot to a depth of about 1/2 inch (approximately 1 cup). Heat over medium-high until shimmering and a scrap of tortilla sizzles immediately (about 350°F / 175°C if using a thermometer).

8

Fry chips

Working in batches so you don't overcrowd the pan, fry tortilla wedges for 30–60 seconds per side, turning once, until golden and crisp. Use a slotted spoon or tongs to transfer chips to a paper towel–lined tray to drain.

9

Season

While still warm, sprinkle the chips with fine sea salt to taste (about 1 tsp for the batch). Allow to cool for a few minutes so they crisp fully.

10

Alternative oven method

To bake instead of fry: preheat oven to 400°F (200°C). Toss tortilla wedges lightly with 1–2 tsp oil, spread in a single layer on a baking sheet and bake 8–12 minutes, flipping once, until golden and crisp. Season with salt while warm.