Chips & Salsa Recipe
Crispy tortilla chips served with house salsa.
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Ingredients
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Chips
Salsa
Method
Chips
Prepare the Tortillas
Stack the corn tortillas and cut them into wedges (6-8 pieces per tortilla).
Heat the Oil
In a large, heavy-bottomed pot, heat the vegetable oil over medium-high heat until it reaches 350°F (175°C).
Fry the Chips
Carefully add a few tortilla wedges to the hot oil, making sure not to overcrowd the pot. Fry until they are golden brown and crispy, about 2-3 minutes.
Drain and Season
Using a slotted spoon, remove the chips from the oil and transfer them to a paper towel-lined plate. Immediately sprinkle with salt while still hot.
Salsa
Mix the Salsa
In a medium bowl, combine the diced tomatoes, onion, jalapeño, and cilantro. Squeeze the lime juice over the mixture and add salt to taste.
Chill the Salsa
Allow the salsa to sit for at least 15 minutes to let the flavors meld together before serving.