Tortilla Chips And Salsa Recipe

Prepare tortillas

Stack tortillas and cut each into 6 wedges (like pie slices). Keep wedges in a single layer while you heat the oil to avoid sticking.

Heat oil

Pour about 1 cup vegetable oil into a heavy skillet or pot to a depth of about 1/2 inch. Heat over medium-high until oil registers 350°F (175°C) or a small tortilla scrap sizzles and browns in 10–15 seconds.

Fry chips

Working in batches (do not crowd), carefully add tortilla wedges in a single layer. Fry, stirring gently, until golden and crisp, 1 to 1 1/2 minutes per side. Use a slotted spoon or spider to transfer chips to a paper-towel-lined tray to drain.

Season chips

While still hot, sprinkle chips with kosher salt (about 1 tsp total) and, if desired, a light dusting of chili powder. Allow chips to cool and crisp further for 5 minutes before serving.

Alternative oven-baked method

Preheat oven to 375°F (190°C). Toss tortilla wedges lightly with 2–3 tbsp vegetable oil and spread in a single layer on baking sheets. Bake 8–12 minutes, flipping halfway, until golden and crisp. Sprinkle with salt and chili powder immediately after baking.

Prepare produce

Core and coarsely chop the tomatoes. Peel and finely dice the half red onion. Stem and roughly chop the cilantro. Halve the jalapeño, remove seeds if a milder salsa is desired, and roughly chop. Peel the garlic clove.

Pulse or chop

For a chunky salsa: combine tomatoes, red onion, jalapeño, garlic, and cilantro in a bowl and finely chop by hand to desired texture. For a more blended salsa: place tomatoes, red onion, jalapeño, garlic, and cilantro in a food processor and pulse 6–8 times, stopping to scrape the bowl, until you reach your preferred consistency.

Season and adjust

Stir in lime juice, 1 tsp kosher salt, and 1/4 tsp black pepper. Taste and adjust: add up to 1/2 tsp sugar or honey if tomatoes are very tart, more salt if needed, or additional lime juice for brightness.

Rest and chill

Let the salsa sit at room temperature for 10–15 minutes to allow flavors to meld, or chill for up to 1 hour for a colder salsa. Stir before serving and adjust seasoning if necessary.

Serve

Spoon salsa into a serving bowl and place alongside a bowl of warm tortilla chips. Garnish with a few extra cilantro leaves or a thin lime wedge if desired.