Chips And... Salsa Recipe

Prepare tortillas

Stack the 12 corn tortillas and cut each into 6 wedges (triangles) using a sharp knife or pizza cutter. Keep wedges in a single layer on a sheet tray while you heat the oil.

Heat oil

Pour 1 cup vegetable oil into a heavy skillet or medium saucepan so oil depth is about 1/4 to 1/2 inch. Heat over medium-high until oil registers 350°F (175°C) on a thermometer or a small tortilla scrap sizzles immediately when added.

Fry chips

Working in batches (do not overcrowd), add 6–8 tortilla wedges to the hot oil. Fry 1 to 1 1/2 minutes, turning once with tongs, until golden and crisp. Remove with a slotted spoon or spider and drain on a paper-towel lined tray. Repeat with remaining wedges.

Season

While still warm, sprinkle chips evenly with 1 tsp fine sea salt and, if using, 1 tsp ground chili powder. Let cool slightly to crisp fully before serving.

Prepare produce

Core the tomatoes and dice into roughly 1/4- to 1/2-inch pieces. Peel and finely dice the onion. Halve the jalapeño, remove seeds for milder heat (reserve if you want more), and finely mince. Roughly chop the cilantro leaves and tender stems.

Combine ingredients

In a medium bowl, combine diced tomatoes, diced onion, minced jalapeño, and chopped cilantro. Add 2 tablespoons fresh lime juice, 1 teaspoon kosher salt, 1 teaspoon black pepper, and 1 teaspoon ground cumin if using. Stir to combine.

Adjust and rest

Taste and adjust seasoning: add up to 1 teaspoon sugar if tomatoes are very acidic, more salt or lime juice as desired. Let salsa rest 10–15 minutes at room temperature (or refrigerate up to 1 hour) so flavors meld.

Arrange chips on a serving platter, spoon salsa into a bowl, and top with optional crumbled queso fresco and lime wedges. Serve immediately so chips remain crisp. Any leftover salsa keeps covered in the refrigerator for up to 3 days; store chips in an airtight container at room temperature for up to 2 days (they may lose some crispness).