Side Chips & Salsa Recipe
Make Side Chips & Salsa Recipe in just 35m. Get the full recipe with step-by-step instructions at pekinthechef.com.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Salsa
Chips
Method
Salsa
- 1
Prepare tomatoes
If using larger tomatoes, core and finely dice so you have about 2 cups diced. For a chunkier salsa, pulse once or twice in a food processor; for a smooth pico, process to desired consistency but avoid over-blending.
- 2
Mince aromatics
Finely dice the yellow onion until you have 1/4 cup. Remove seeds and membranes from the jalapeño for milder heat and mince finely (about 1/2 tablespoon). Chop the cilantro leaves, discarding thick stems.
- 3
Combine and season
In a medium bowl, combine the diced (or processed) tomatoes, onion, jalapeño, and chopped cilantro. Add 1 tablespoon fresh lime juice, 1/2 teaspoon salt, 1/8 teaspoon black pepper, and 1 teaspoon olive oil if using. Stir gently to combine.
- 4
Rest and adjust
Let the salsa sit at room temperature for 10–15 minutes to allow flavors to marry. Taste and adjust seasoning: add more salt or lime juice if needed. If salsa is too watery, drain a little liquid before serving or blot with paper towel.
Chips
- 5
Prepare tortillas
Stack the 6 corn tortillas and cut each into 6 wedges (yielding about 36 chips). Keep wedges covered with a damp towel while you heat the oil to prevent drying out.
- 6
Heat oil
Pour 1/2 cup oil into a heavy skillet or shallow pan and heat over medium-high heat until it reaches 350°F (175°C) or a small tortilla corner sizzles and turns golden in 10–15 seconds. If you don't have a thermometer, test with a small piece first.
- 7
Fry chips
Working in batches (do not crowd the pan), fry tortilla wedges for about 30–45 seconds per side or until crisp and golden. Use a slotted spoon or tongs to turn and transfer chips to a paper-towel-lined baking sheet to drain. Sprinkle lightly with 1/2 teaspoon fine sea salt while still hot, tossing gently to distribute.
- 8
Alternative oven-baked method
Preheat oven to 375°F (190°C). Brush or spray both sides of the wedges lightly with oil, arrange in a single layer on a baking sheet, and bake 10–14 minutes, flipping once, until edges are golden and crisp. Sprinkle with salt immediately after baking.
- 9
Cool and serve
Allow chips to cool slightly to crisp up fully. Transfer chips to a serving bowl or plate and serve alongside the salsa. Leftover chips stored in an airtight container will keep for up to 2 days; salsa is best eaten within 24 hours chilled.