Salsa And Chips Recipe
(Dinner Only) gluten-free , vegetarian.
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Ingredients
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Salsa
Chips
Method
Salsa
- 1
Prep vegetables
Core and dice the tomatoes into small 1/4–1/2-inch pieces. Finely dice the red onion. Halve the jalapeño, remove seeds and membranes for mild salsa (leave some for heat), then finely mince. Finely chop the cilantro leaves (discard large stems). Mince the garlic clove.
- 2
Combine and season
In a medium mixing bowl combine the diced tomatoes, red onion, minced jalapeño, chopped cilantro, and minced garlic. Add 2 tablespoons fresh lime juice, 1 teaspoon sea salt, 1/4 teaspoon ground black pepper, 1 teaspoon extra-virgin olive oil, and 1/4 teaspoon ground cumin if using. Stir gently to combine.
- 3
Taste and rest
Taste and adjust seasoning — add more salt or lime juice to balance. Let the salsa rest at room temperature for 15–20 minutes to allow flavors to meld (or refrigerate up to 2 hours). Stir again before serving.
Chips
- 4
Prepare tortillas
Stack tortillas and cut each into 6 wedges (cut into thirds, then each third in half) to make triangular chips. Keep wedges covered with a lightly damp towel so they don’t dry out before frying.
- 5
Heat oil
Pour 1/2 cup neutral oil into a large heavy skillet (or a wide pot) to a depth of about 1/4 inch. Heat over medium-high until shimmering and a small corner of a tortilla sizzles immediately (about 350°F / 175°C if using a thermometer).
- 6
- 7
Season and keep warm
While still hot, sprinkle chips evenly with the teaspoon of fine sea or kosher salt. If making ahead, keep chips in a single layer on a rack in a warm oven set to 200°F (95°C) for up to 20 minutes to stay crisp, but serve as soon as possible for best texture.