Chips And... Recipe

Prepare tomatoes

Core and seed the tomatoes if you prefer a less watery salsa. Chop into small, roughly 1/4-inch dice so the salsa has a nice texture. You should end up with about 4 cups of diced tomato.

Chop aromatics

Finely dice the red onion to yield about 1/2 cup. Mince the garlic finely. Remove the jalapeño seeds and ribs for milder heat (or leave some for more spice), then finely mince the jalapeño; you should have about 1-2 tablespoons minced jalapeño depending on size. Roughly chop the cilantro leaves and tender stems and lightly pack to measure 1/2 cup.

Combine and season

In a medium bowl, combine the diced tomatoes, diced red onion, minced garlic, minced jalapeño, and chopped cilantro. Add 2 tablespoons fresh lime juice, 1 teaspoon kosher salt, 1/4 teaspoon black pepper, 1/8 teaspoon ground cumin, and 1 teaspoon olive oil.

Adjust texture and chill

Stir everything gently to combine. Taste and adjust seasoning with more lime or salt if needed. If the salsa seems too watery, drain off a little liquid or let it sit in a fine-mesh sieve over a bowl for 10–15 minutes. For best flavor, refrigerate at least 15–30 minutes to allow the flavors to meld; you can serve immediately if short on time.

Final stir

Give the salsa a final stir before serving and scrape into a serving bowl. Garnish with a few cilantro leaves if desired.

If using store-bought chips, transfer to a serving bowl. If you want extra crunch and freshness, spread chips on a baking sheet, lightly brush or spray with a little oil, sprinkle with flaky sea salt, and warm in a 350°F (175°C) oven for 4–6 minutes until just crisp and warmed through. Let cool slightly before serving.

Serve chips alongside the fresh salsa. Encourage guests to spoon salsa onto chips to avoid sogginess.