Chips Y Salsa Recipe
Make Chips Y Salsa Recipe in just 40m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Tortilla Chips
Fresh Salsa Roja
Optional Add-ins / Variations
Method
Tortilla Chips
- 1
Prepare tortillas
Stack the tortillas and cut each into 6 wedges (like slicing a pizza) to yield about 72 chips from 12 tortillas.
- 2
Heat oil
Pour 2 cups vegetable oil into a large heavy skillet or Dutch oven to a depth of about 1/2 inch. Heat over medium-high heat until oil reaches 350°F (175°C) or a small tortilla scrap sizzles immediately but does not burn.
- 3
- 4
Season
While still warm, sprinkle the chips evenly with fine sea salt (approximately 1 tsp total). Let cool to room temperature; they will crisp further as they cool.
- 5
Alternative bake method
If preferred, preheat oven to 375°F (190°C). Toss tortilla wedges lightly with 2 tbs vegetable oil, spread in a single layer on baking sheets, and bake 8–12 minutes, flipping once, until golden and crisp. Season with salt.
Fresh Salsa Roja
- 6
Roast (optional for deeper flavor)
For a charred flavor, roast the whole tomatoes and jalapeño directly over a gas burner or under a hot broiler, turning occasionally, until skins are blistered and blackened in spots (8–10 minutes). Alternatively, use raw tomatoes if you prefer a brighter salsa.
- 7
Blend salsa
If using roasted vegetables, let them cool slightly and rub off any loose charred bits (skins may remain). Quarter the tomatoes. In a food processor or blender add tomatoes, jalapeño (seeded for milder heat), and the half onion (roughly chopped). Pulse 6–8 times until you reach a slightly chunky texture. Stop and scrape down the sides as needed.
- 8
Finish and season
Transfer the blended tomato mixture to a bowl. Stir in cilantro, lime juice, kosher salt, and sugar if using. Taste and adjust seasoning: add more salt or lime if needed. If you prefer a chunkier salsa, stir in one diced ripe tomato (not blended) and a tablespoon of finely chopped onion.
- 9
Rest
Let salsa rest at room temperature for at least 10–15 minutes to allow flavors to meld, or chill up to 2 hours. Bring back to room temperature before serving for best flavor.
- 10