Salsa + Chips Recipe

Make or prepare chips

If using store-bought tortilla chips, place 6 cups in a serving bowl and season lightly with kosher salt to taste. For homemade baked chips: preheat oven to 400°F (205°C), cut 6 corn tortillas into sixths, toss with 2 tbsp vegetable oil (or spray lightly with cooking spray), spread in a single layer on a baking sheet, sprinkle with 1 tsp kosher salt, and bake 8–12 minutes until crisp and golden, flipping once. Let cool before serving.

Roast and blend

Arrange roma tomatoes, serrano/jalapeño, and unpeeled garlic cloves on a hot dry skillet or under a broiler. Roast, turning occasionally, until tomatoes are blistered and slightly blackened in spots and garlic is soft, about 8–10 minutes. Remove stems from pepper. Let cool slightly. Place roasted tomatoes, roasted pepper (seeded for milder heat if desired), peeled garlic, 1/4 cup chopped white onion, 1/4 cup cilantro, 1 tbsp lime juice, 3/4 tsp salt, 1/4 tsp black pepper, and 1 tsp olive oil into a blender or food processor. Pulse until you reach desired texture (chunky or smooth). Taste and adjust salt or lime. Chill or serve immediately.

Cook and blend

Place the rinsed tomatillos, jalapeño/serrano, and unpeeled garlic on a hot skillet or under a broiler and cook until tomatillos are softened and lightly charred, about 6–8 minutes. Alternatively, simmer in a small saucepan for 6 minutes. Remove and let cool. Transfer tomatillos, pepper (seed if desired), peeled garlic, 1/4 cup chopped white onion, 1/4 cup cilantro, 1 tbsp lime juice, and 3/4 tsp salt to a blender. Blend to a smooth or slightly textured consistency. Adjust seasoning with additional salt or lime. Chill briefly or serve warm.

Combine fresh ingredients

In a medium bowl combine 1 cup diced fresh pineapple, 1/4 cup finely diced red bell pepper, 1/4 cup finely diced red onion, 1/2 minced jalapeño (seeded if you prefer mild), 1/4 cup chopped cilantro, 2 tbsp fresh lime juice, 1/2 tsp salt and 1 tsp honey if you want a touch of sweetness. Stir gently to combine. Taste and adjust lime or salt. Let sit 10–15 minutes to allow flavors to meld, then serve chilled or at room temperature.

Roast poblanos

Preheat broiler or gas flame. Lightly brush the poblano with 1 tsp olive oil and roast over an open flame or under the broiler until the skin is charred and blistered on all sides, about 6–10 minutes, turning as needed. Place roasted poblano in a bowl and cover with plastic wrap or a container to steam for 10 minutes. Peel off charred skin, remove stem and seeds, and finely chop or puree the flesh.

Make ranch

In a small bowl whisk together 1/2 cup sour cream, 1/4 cup mayonnaise, 2 tbsp buttermilk (add more to reach desired pourable consistency), 2 tbsp chopped cilantro, 1 minced garlic clove, 1/4 tsp dried dill, 1 tsp lime juice, 1/2 tsp salt and 1/4 tsp black pepper. Fold in the chopped or pureed roasted poblano. Taste and adjust seasoning or consistency. Chill at least 15 minutes to let flavors meld. Serve chilled as a creamy dip alongside chips.