Chip And Salsa Recipe

Name: Love & War in Texas Chip And Salsa Recipe
Cook time: 35 min
Total time: 35 min
Yield: 4 servings
Cuisine: Mexican
Ingredients: 2 cups ripe tomatoes, diced; 0.25 cups red onion, finely chopped; 2 tbs fresh cilantro, chopped; 1 jalapeño, seeds removed and finely chopped; 2 tbs fresh lime juice; 1 garlic clove, minced; 0.5 tsp kosher salt; 0.25 tsp black pepper; 1 tsp olive oil (optional, for a silkier finish); 8 oz store-bought tortilla chips; 0.25 tsp coarse sea salt (optional); 0.5 cups vegetable oil or neutral oil (if making from tortillas); 12 corn tortillas (6-inch) (if making fresh)

Inspired by Love & War in Texas

Time35m

Serves4

Tortilla chips served with salsa for dipping.

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Ingredients

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Salsa

2 cups ripe tomatoes, diced

1/4 cups red onion, finely chopped

2 tbs Fresh cilantro, chopped

1 jalapeño, seeds removed and finely chopped

2 tbs Fresh lime juice

1 garlic clove, minced

1/2 tsp kosher salt

1/4 tsp black pepper

1 tsp olive oil (optional, for a silkier finish)

Chips

8 oz store-bought tortilla chips

1/4 tsp coarse sea salt (optional)

1/2 cups vegetable oil or neutral oil (if making from tortillas)

12 corn tortillas (6-inch) (if making fresh)

Method

Salsa

Prepare tomatoes

If you prefer a less watery salsa, remove tomato seeds and pulp before dicing. Dice tomatoes into roughly 1/4-inch pieces and place them in a medium mixing bowl.

Combine ingredients

Add the finely chopped red onion, chopped cilantro, minced garlic, and finely chopped jalapeño to the bowl with tomatoes.

Stir in fresh lime juice, kosher salt, black pepper, and olive oil (if using). Mix thoroughly until combined. Taste and adjust seasoning: add more salt, lime, or jalapeño to reach desired balance of acidity and heat.

Let the salsa rest at room temperature for 15–20 minutes to allow flavors to meld. Alternatively, cover and refrigerate for up to 2 hours for a colder, slightly more blended flavor. Stir again just before serving.

Chips (store-bought)

Empty 8 oz of store-bought tortilla chips into a serving bowl or basket. If you like, sprinkle chips lightly with coarse sea salt to taste and gently toss to distribute.

Chips (homemade from tortillas)

Heat oil

Pour 1/2 cup oil into a heavy skillet or saucepan to a depth of about 1/4 inch. Heat over medium-high until shimmering and a small piece of tortilla sizzles immediately (about 350°F if using a thermometer).

Cut tortillas

Stack tortillas and cut each into 6 triangles using a sharp knife or pizza cutter.

Fry chips

Working in batches so you don't overcrowd the pan, fry tortilla triangles for about 45–60 seconds per side, turning once, until crisp and golden brown. Use a slotted spoon to transfer chips to a paper-towel-lined tray to drain.

Season

While still hot, sprinkle chips with a light dusting of coarse sea salt to taste. Let cool for a few minutes — they will crisp further as they cool.

Assembly & Serving

Spoon the salsa into a serving bowl. Arrange chips around the bowl or place chips in a separate bowl. Serve immediately so chips remain crisp. Provide extras (lime wedges, sliced jalapeños, or guacamole) if desired.

Store leftover salsa in an airtight container in the refrigerator for up to 4 days. Keep any leftover homemade chips in a paper bag at room temperature for up to 1 day (they lose crispness over time).