Chips & Two Pints Of Salsa Recipe
Serves 10-12
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Ingredients
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Chips
Salsa
Method
Chips
- 1
Prepare the tortillas
Cut each corn tortilla into 6 equal triangles to create the chips.
- 2
Heat the oil
In a deep pot or fryer, heat the vegetable oil over medium-high heat until it reaches 350°F (175°C).
- 3
Fry the chips
Carefully add a handful of tortilla triangles to the hot oil. Fry for about 2-3 minutes or until golden brown and crispy.
- 4
Drain and season
Use a slotted spoon to remove the chips from the oil and place them on paper towels to drain excess oil. While still hot, sprinkle with salt to taste.
Salsa
- 5
- 6
Mix the salsa
In a large mixing bowl, combine the chopped tomatoes, red onion, cilantro, jalapeño, lime juice from the limes, salt, and black pepper.
- 7
Taste and adjust
Taste the salsa and adjust seasoning if necessary, adding more salt or lime juice as desired.
- 8
Chill the salsa
Cover the bowl with plastic wrap and refrigerate for at least 30 minutes to allow the flavors to meld.
