Chips And Salsa Recipe
Crispy tortilla chips served with our house-made salsa.
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Ingredients
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Chips
Salsa
Method
Chips
- 1
Cut the Tortillas
Stack the corn tortillas on a cutting board and cut them into quarters to create triangle-shaped chips.
- 2
Heat the Oil
In a large, deep skillet, heat the vegetable oil over medium-high heat until it reaches 350°F (175°C). You can test the oil by dropping in a small piece of tortilla; if it sizzles, the oil is ready.
- 3
Fry the Chips
Working in batches, carefully add the tortilla triangles to the hot oil. Fry them for 2-3 minutes, or until they are golden brown and crispy. Stir occasionally to ensure even cooking.
- 4
Drain the Chips
Using a slotted spoon, remove the chips from the oil and place them on a paper towel-lined plate to drain excess oil. Sprinkle with salt while they are still hot.
Salsa
- 5
- 6
Mix the Salsa
In a medium bowl, combine the diced tomatoes, chopped red onion, cilantro, and jalapeño. Add the lime juice and salt, mixing thoroughly to combine all flavors.
- 7
Let it Rest
Allow the salsa to rest for at least 15 minutes before serving to let the flavors meld together.
