Bottomless Chips & Salsa Recipe
Served with Roasted Tomato Salsa and Salsa Fresca
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Ingredients
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Roasted Tomato Salsa
Salsa Fresca (Pico-style)
Chips
Method
Roasted Tomato Salsa
- 1
Prep
Preheat the oven broiler to high (or preheat a grill). Line a rimmed baking sheet with foil. Halve the roma tomatoes lengthwise and place cut-side up on the sheet. Peel the garlic cloves but leave them whole. Cut the jalapeño in half lengthwise (leave seeds for more heat, remove for milder). Roughly chop the red onion into large chunks.
- 2
Roast
Drizzle the tomatoes and garlic lightly with 1 tablespoon olive oil and season with a pinch of salt and pepper. Place the baking sheet under the broiler about 5–7 inches from the heat source. Roast until tomatoes are blistered, charred at the edges, and slightly collapsed, about 8–12 minutes depending on your broiler. Turn the jalapeño halves cut-side down on the sheet for 4–6 minutes until charred (or char on a hot grill/griddle).
- 3
Blend
Let roasted vegetables cool for 5 minutes. Quarter the charred tomatoes if needed and remove the garlic skins (they will be soft). Transfer the tomatoes, roasted garlic, charred jalapeño (remove seeds now if desired), and red onion pieces to a blender or food processor. Add 2 tablespoons fresh lime juice, 0.25 teaspoon ground cumin, 0.25 teaspoon black pepper, 1 teaspoon kosher salt, and 0.25 cup chopped cilantro. Pulse until you reach a slightly chunky but saucy texture (scrape sides and pulse again as needed). Taste and adjust salt or lime juice.
- 4
Rest
Transfer the roasted tomato salsa to a bowl and let sit at room temperature for at least 10 minutes to allow flavors to meld. Refrigerate if not serving within an hour; bring back to room temperature before serving.
Salsa Fresca (Pico-style)
- 5
- 6
Combine
In a mixing bowl combine the diced tomatoes, diced red onion, minced jalapeño, and chopped cilantro. Add 1.5 tablespoons fresh lime juice, 1/2 tablespoon olive oil, 3/4 teaspoon kosher salt, and 1/4 teaspoon black pepper. Stir gently to combine so the tomatoes release a little juice but retain texture.
- 7
Rest & Adjust
Taste and adjust seasoning—add more salt or lime to brighten if needed. Let the salsa sit for 10–15 minutes at room temperature to let flavors meld before serving. Keep chilled if holding longer than 1 hour.
Chips
- 8
If using store-bought
Place 12 oz of store-bought corn tortilla chips in a large serving basket or bowl. Offer chips alongside both salsas for a bottomless refill service.
- 9
If making chips from tortillas
Warm the vegetable oil in a heavy skillet or deep fryer to 350°F (175°C). Cut corn tortillas into triangles (6 per tortilla). Fry in batches, turning occasionally, until crisp and golden, about 45–60 seconds per side. Drain on paper towels and immediately season with 1/2 teaspoon kosher salt while still hot. Keep warm in a single layer in a low 200°F oven until serving; replenish chips as needed for bottomless service.