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Ingredients
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Salsa Fresca
Chips
Method
Salsa Fresca
- 1
- 2
Chop Cilantro and Garlic
Roughly chop the cilantro leaves and tender stems until you have 1/2 cup packed. Finely mince the garlic clove.
- 3
Combine and Season
In a medium mixing bowl combine the diced tomatoes, red onion, minced jalapeño, cilantro, and garlic. Add 2 tablespoons fresh lime juice, 1 teaspoon sea salt, 1/4 teaspoon black pepper, 1 teaspoon olive oil and 1/8 teaspoon ground cumin (if using). Add 1/2 teaspoon sugar only if the tomatoes taste very acidic. Stir gently to combine.
- 4
Rest and Adjust
Let the salsa rest at room temperature for 10–15 minutes to allow flavors to meld. Taste and adjust seasoning: add more salt, lime juice, or jalapeño as needed. If making ahead, cover and refrigerate; bring back to room temperature for 15 minutes before serving for best flavor.
Chips
- 5
Heat Oil
Pour 1 cup neutral oil into a heavy skillet or Dutch oven to a depth of about 1/3 inch. Heat over medium-high until the oil reaches 350°F (175°C) or a small piece of tortilla sizzles immediately when added.
- 6
Cut and Fry Tortillas
Stack the corn tortillas and cut them into 6 wedges each (like a pizza). Working in batches so as not to crowd the pan, fry tortilla wedges in the hot oil for 45–60 seconds per side, turning once, until crisp and golden. Use a spider or slotted spoon to transfer chips to a paper towel–lined tray to drain.
- 7
Season Chips
While still warm, sprinkle chips with 1 teaspoon fine sea salt, tossing gently to distribute. Let cool briefly until crisp.
- 8
Oven-Baked Option (If Preferred)
Preheat oven to 350°F (175°C). Brush both sides of tortilla wedges lightly with oil, arrange in a single layer on a baking sheet, and bake 8–12 minutes, flipping once, until golden and crisp. Season with salt immediately after baking.