Chips, Salsa & Guacamole Recipe

Use store-bought or fry from scratch

If using store-bought tortilla chips, transfer 12 oz to a serving bowl and skip to serving. To make fresh chips: heat 1 cup vegetable oil in a heavy skillet or deep fryer to 350°F (175°C). While oil heats, cut 8-10 corn tortillas into triangles (6 per tortilla). Fry in batches until golden and crisp, about 45-60 seconds per side. Remove with a slotted spoon to a paper towel-lined tray and immediately sprinkle with 1 tsp kosher salt. Let cool slightly before serving.

Prepare ingredients: core and seed tomatoes to avoid excess liquid, then finely dice to measure about 2 cups. Finely dice 1 cup red onion, remove seeds from the jalapeño and mince (use more seeds for heat), and mince 1 garlic clove if using. Chop cilantro and measure lime juice.

Combine: In a medium bowl, add diced tomatoes, red onion, jalapeño, cilantro, minced garlic (if using), 2 tbsp fresh lime juice, 3 tsp sea salt, 1 tsp black pepper and 1/2 tsp ground cumin (optional). Stir gently to combine so tomato juices coat the other ingredients.

Adjust: Taste after resting 5-10 minutes. Add more salt or lime juice if needed. For a smoother salsa, pulse half the tomato mixture in a food processor 2-3 times then fold back in.

Chill (optional): Cover and refrigerate for 20-30 minutes to let flavors meld; bring back to room temperature before serving if preferred.

Prepare avocados: Halve and pit 3 ripe avocados. Scoop flesh into a medium bowl and immediately add 2 tbsp lime juice to slow browning.

Mash: Using a fork or potato masher, mash avocados to your desired texture — chunky or smooth. Leave some small chunks for texture.

Add mix-ins: Fold in 1/4 cup very finely diced red onion, 1/2 minced jalapeño (adjust heat to taste), 3 tbsp chopped cilantro, 1 tsp salt, 1/4 tsp black pepper, 1/8 tsp ground cumin (if using), and 1/2 cup seeded diced tomato (optional).

Adjust and rest: Taste and add more salt or lime juice as needed. Cover surface with plastic wrap pressed directly on the guacamole to minimize browning and refrigerate up to 1 hour before serving, or serve immediately.