Chips & Salsa Recipe

Prepare the Tortillas

Cut each corn tortilla into 6 equal triangles to form chip shapes.

Heat the Oil

In a large pot or deep skillet, heat the vegetable oil over medium-high heat until it reaches 350°F (175°C).

Fry the Chips

Carefully add the tortilla triangles to the hot oil in batches, frying until golden brown and crispy, about 2-3 minutes.

Drain and Season

Using a slotted spoon, transfer the chips to a paper towel-lined plate to drain excess oil. Sprinkle with salt while still warm.

Chop the Ingredients

Dice the fresh tomatoes and red onion, finely chop the cilantro, and remove the seeds from the jalapeño before dicing it.

Mix the Salsa

In a large bowl, combine the chopped tomatoes, red onion, cilantro, and jalapeño.

Add Lime Juice and Salt

Pour lime juice over the mixture and sprinkle with salt. Mix well to combine all the flavors.

Let it Rest

Allow the salsa to sit for at least 15 minutes to let the flavors meld before serving.