Chips & Salsa Recipe

Inspired by Corto Lima

Time45m

Serves4

Fresh tortilla chips with house-made salsa.

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Ingredients

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1
Prepare the Corn Tortillas
Cut each corn tortilla into 6 wedges to make chips.
2
Heat the Oil
In a large, deep skillet or pot, heat the vegetable oil over medium-high heat until it reaches 350°F (175°C).
3
Fry the Chips
Carefully add a handful of tortilla wedges to the hot oil. Fry for about 2-3 minutes or until they are golden brown and crispy. Remove with a slotted spoon and drain on paper towels.
4
Season the Chips
While still warm, sprinkle the chips with salt to taste. Repeat the frying process for the remaining tortilla wedges.

5
Chop the Vegetables
Dice the tomatoes, red onion, and jalapeño pepper (remove seeds for less heat). Finely chop the fresh cilantro.
6
Mix Ingredients
In a medium bowl, combine the diced tomatoes, red onion, jalapeño, and cilantro.
7
Season the Salsa
Squeeze the juice of the lime over the mixture and add salt. Stir well to combine all ingredients.
8
Let the Salsa Rest
Allow the salsa to sit for at least 15 minutes to let the flavors meld together before serving.