D-day Salsa & Chips Recipe

Prepare tomatoes

Core and dice the tomatoes into roughly 1⁄4-inch pieces. If tomatoes are very watery, scoop out and discard some of the seeds/juice so salsa is not too runny.

Combine base ingredients

In a medium mixing bowl, combine diced tomatoes, finely diced white onion, minced garlic, and minced jalapeño. Stir to mix evenly.

Season and finish

Add chopped cilantro, lime juice, olive oil, kosher salt, black pepper and ground cumin (if using). Stir, then taste and adjust seasoning—add more lime or salt as needed. Refrigerate at least 20 minutes to let flavors meld (can be made up to 6 hours ahead).

If using fresh corn, heat a skillet over medium-high heat. Add 1 tablespoon olive oil and the corn kernels. Cook, stirring occasionally, until kernels are lightly charred, about 5–7 minutes. If using frozen, thaw and pat dry before charring. Remove from heat and transfer to a bowl.

Stir in rinsed black beans and diced red bell pepper. Season with smoked paprika and 1/2 teaspoon salt. Let cool slightly, then fold this mix into the prepared salsa (start with half and add to taste) or serve on the side so guests can add to their preference.

Prepare tortillas

Stack tortillas and cut each into 6 wedges (like pizza). Pat dry if slightly damp.

Fry chips

In a deep skillet or pot, pour oil to reach about 1⁄2 inch depth and heat over medium-high until it reaches 350°F (175°C) or a small tortilla edge sizzles when placed in oil. Working in batches, add tortilla wedges in a single layer, frying 1–2 minutes per side until golden and crisp. Use a slotted spoon to transfer to a paper-towel-lined tray. Immediately sprinkle with fine salt.

Oven-baked alternative

To bake, preheat oven to 375°F (190°C). Toss wedges lightly with 1–2 teaspoons oil and arrange in a single layer on a baking sheet. Bake 8–12 minutes, flipping halfway, until crisp and golden. Sprinkle with salt.

If you folded in the roasted corn & bean mix, transfer salsa to a serving bowl. Otherwise, spoon fresh salsa into a bowl and top with the roasted mix if desired.

Garnish with extra cilantro sprigs and crumbled cotija or feta if using. Serve with warm chips and lime wedges on the side for squeezing.

Estimated holding: salsa is best at room temperature for up to 2 hours. Refrigerate leftovers in an airtight container for up to 4 days; chips will lose crispness if stored together with salsa.