Chips And Salsa Recipe
Corn tortilla chips served with mild tomato salsa.
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Ingredients
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Chips
Salsa
Method
Chips Preparation
- 1
Cut Corn Tortillas
Stack the corn tortillas and cut them into triangles, creating chip shapes.
- 2
Heat the Oil
In a large pot, heat 2 cups of vegetable oil over medium heat until it's hot but not smoking.
- 3
Fry the Chips
Carefully add the tortilla triangles to the hot oil in batches, frying until they are golden brown and crispy, about 2-3 minutes per batch.
- 4
Drain and Season
Remove the chips with a slotted spoon and drain them on paper towels. While still warm, sprinkle salt over the chips to taste.
Salsa Preparation
- 5
Combine Ingredients
In a large mixing bowl, combine the diced tomatoes, finely chopped onion, and chopped cilantro.
- 6
Add Lime Juice and Seasoning
Pour in the lime juice, and add salt and black pepper to taste. Mix well to combine all ingredients.
- 7
Chill the Salsa
Let the salsa sit for about 15 minutes at room temperature or in the fridge to allow the flavors to meld.