Freshly Made Chips & Housemade Salsa Fresca Recipe
Make Freshly Made Chips & Housemade Salsa Fresca Recipe in just 40m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Chips
Salsa Fresca
Method
SHARABLES
- 1
Prepare the tortilla chips
Preheat oven to 425°F (220°C). Cut 8 corn tortillas into triangles. In a large bowl, toss the tortilla triangles with 2 tablespoons olive oil and 0.25 teaspoon salt, plus optional 0.25 teaspoon paprika or chili powder. Spread in an even layer on a baking sheet and bake 8–12 minutes, flipping once, until edges are crisp and lightly golden. Remove and let cool slightly.
- 2
Make the salsa fresca
In a medium bowl, combine 4 cups diced tomatoes, 0.5 cup diced red onion, and 1 minced jalapeño (seeded for less heat). Stir in 0.25 cup chopped cilantro and 2 tablespoons fresh lime juice. Season with 0.5 teaspoon salt, and add 0.5 cup diced cucumber if using. Mix well and adjust salt or lime to taste. Let sit 10–20 minutes to meld flavors.
- 3
Finish and serve
Transfer the warm tortilla chips to a serving platter. Spoon the salsa fresca into a bowl or serve alongside the chips. Garnish with extra cilantro if desired. Serve immediately while chips are warm and salsa bright.