Chips & Salsa Recipe

Prepare the Tortillas

Cut each corn tortilla into 6 wedges using a sharp knife or a pizza cutter.

Heat the Oil

In a large heavy skillet, heat the vegetable oil over medium-high heat. You can test if the oil is ready by dropping a small piece of tortilla into the oil; it should sizzle.

Fry the Chips

Carefully add a handful of tortilla wedges to the hot oil, making sure not to overcrowd the pan. Fry for about 2-3 minutes, turning occasionally, until golden brown and crispy.

Drain and Season

Using a slotted spoon, remove the chips from the oil and place them on a plate lined with paper towels to drain excess oil. While still hot, sprinkle with salt to taste.

Chop the Vegetables

Dice the tomatoes, red onion, and jalapeño pepper into small pieces. If you prefer less heat, remove the seeds from the jalapeño before dicing.

Mix the Ingredients

In a mixing bowl, combine the diced tomatoes, red onion, jalapeño, and chopped cilantro.

Season the Salsa

Squeeze the lime juice over the mixture, then add salt and black pepper. Stir well to combine all ingredients.

Let it Rest

Allow the salsa to sit for at least 15 minutes at room temperature to let the flavors meld together.