Chips & Salsa Recipe

Prepare the Salsa

In a blender or food processor, combine the Roma tomatoes, red onion, fresh cilantro, jalapeño pepper, lime juice, and salt. Blend until smooth or to your desired consistency. Taste and adjust seasoning if necessary. Set aside.

Fry the Chips

In a large skillet or deep fryer, heat the vegetable oil over medium-high heat. Cut each corn tortilla into quarters. Once the oil is hot, carefully add the tortilla pieces in batches, frying until golden brown and crispy, about 2-3 minutes. Remove with a slotted spoon and drain on paper towels. Sprinkle with salt while still warm.