Chips & Salsa Trio Recipe

Prepare and combine

Place diced tomatoes, diced white onion, chopped cilantro, and minced jalapeño in a medium mixing bowl.

Add fresh lime juice, kosher salt, and black pepper. Gently toss to combine, taking care not to mash the tomatoes. Taste and adjust salt or lime as needed.

Let rest at room temperature for 10–15 minutes to allow flavors to meld before serving.

Roast or boil tomatillos

Option A (roast): Preheat broiler or a hot skillet. Place tomatillos, quartered onion, garlic cloves, and serranos on a baking sheet or skillet and roast under broiler or over medium-high heat, turning occasionally, until charred and softened, 6–10 minutes. Option B (boil): Simmer tomatillos, onion, garlic, and serranos in a small pot of water for 6–8 minutes until softened; drain.

Transfer the cooked tomatillos, onion, garlic, and serranos to a blender or food processor. Add chopped cilantro, lime juice, and kosher salt.

Pulse/blend to a slightly chunky consistency. If the salsa is too thick, add water 1 tablespoon at a time up to 2 tablespoons to reach desired texture. Taste and adjust salt or lime as needed.

Chill for at least 15 minutes or serve warm. Stir before serving.

Prepare fruit and peppers safely

Wear gloves when handling the habanero. Remove seeds and finely mince the habanero (use less if you want milder heat). Combine chopped oranges, diced red bell pepper, diced red onion, and minced habanero in a small bowl.

Add lime juice, honey, olive oil, kosher salt, and chopped cilantro. Stir gently to combine. Taste and adjust honey or lime to balance heat and acidity.

Refrigerate for 10–20 minutes to let flavors marry before serving. Stir again and taste; remove a bit of habanero if it becomes too hot.

Arrange tortilla chips on a large serving platter or individual bowls. Spoon each salsa into separate small bowls or ramekins: pico de gallo, tomatillo salsa, and habanero orange salsa.

Garnish each salsa with a small sprinkle of chopped cilantro and serve with lime wedges on the side. Recommend guests taste a little of each salsa before taking large chip portions due to varying heat levels.