Chips And Salsa, Happy Hour Recipe
Make Chips And Salsa, Happy Hour Recipe in just 30m. Get the full recipe with step-by-step instructions at pekinthechef.com.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Chips
Salsa
Method
Chips
- 1
Prepare the Tortillas
Begin by preheating your oven to 350°F (175°C). Cut each corn tortilla into 6 equal wedges to create chips.
- 2
Fry the Chips
In a large skillet, heat the vegetable oil over medium-high heat. Once hot, add the tortilla wedges in batches, frying until they are golden brown and crispy, about 2-3 minutes per batch. Remove chips and drain on paper towels.
- 3
Season the Chips
While the chips are still warm, sprinkle them with salt to taste. Allow them to cool slightly before serving.
Salsa
- 4
- 5
Mix the Salsa
In a large bowl, combine the diced tomatoes, red onion, cilantro, and jalapeño. Squeeze the juice of one lime over the mixture. Add one teaspoon of salt and stir until well combined.
- 6
Taste and Adjust
Taste the salsa and adjust seasoning with more salt or lime juice if needed. Let the salsa sit for about 10 minutes to allow the flavors to meld.
