Chips & Salsa Recipe

Time45m

Serves4

Make Chips & Salsa Recipe in just 45m. Get the full recipe with step-by-step instructions at pekinthechef.com.

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Ingredients

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1
Prepare the Tortillas
Cut each corn tortilla into 6 equal wedges using a sharp knife or pizza cutter.
2
Heat the Oil
In a large pot or deep skillet, heat the vegetable oil over medium heat. You can test if the oil is hot enough by dropping in a small piece of tortilla; it should sizzle immediately.
3
Fry the Tortilla Wedges
Carefully add a handful of tortilla wedges to the hot oil, being sure not to overcrowd the pot. Fry for about 2-3 minutes or until they turn golden brown and crispy. Use a slotted spoon to remove them from the oil.
4
Drain and Season
Place the fried chips on a paper towel-lined plate to drain excess oil. While still hot, sprinkle with salt to taste.

5
Chop the Vegetables
Dice the tomatoes, onion, and jalapeño pepper finely. If you prefer less heat, remove the seeds from the jalapeño before chopping.
6
Mix the Ingredients
In a medium bowl, combine the diced tomatoes, onion, jalapeño, and chopped cilantro.
7
Add Lime and Salt
Pour in the lime juice and add salt to the mixture. Stir well to combine all ingredients evenly.
8
Let It Rest
Allow the salsa to sit for at least 15 minutes at room temperature. This will help the flavors meld together.