Mm Salsa & Chips Recipe

Prep tomatoes

Core and dice the Roma tomatoes into roughly 1/4-inch pieces. If you prefer a chunkier salsa, dice larger; for smoother, pulse after mixing.

Prep onion and jalapeño

Finely dice the white onion to yield about 1 cup. Halve the jalapeño, remove seeds and ribs for milder heat (reserve seeds if you want hotter), then mince finely.

Mix salsa

In a medium bowl combine the diced tomatoes, diced onion, minced jalapeño, and chopped cilantro. Add 3 tablespoons fresh lime juice, 1.5 teaspoons kosher salt, 1/2 teaspoon black pepper, and 1/4 teaspoon ground cumin if using. Stir well to combine.

Adjust and rest

Taste and adjust seasoning — add more salt or lime to balance acidity. Cover and refrigerate for at least 20 minutes to allow flavors to meld (up to 2 hours). Bring back to near room temperature before serving for best flavor.

Prepare tortillas

Stack tortillas and cut each into 6 wedges (like slicing a pizza) to make triangular chips. Pat wedges dry if they feel moist.

Heat oil

Pour 1 cup vegetable oil into a heavy skillet or Dutch oven to a depth of about 1/2 inch. Heat over medium-high until oil reaches 350°F (175°C) or a small tortilla scrap bubbles immediately and sizzles when added.

Fry chips in batches

Working in small batches (4–6 wedges at a time depending on pan size), carefully add tortilla wedges in a single layer. Fry, stirring occasionally, until golden and crisp, about 1 to 1.5 minutes per side. Use a slotted spoon to transfer chips to a paper towel–lined baking sheet to drain.

Season chips

While chips are still hot, sprinkle evenly with 1 teaspoon kosher salt and 1/2 teaspoon ground chili powder if using. Toss gently on the tray so seasoning adheres.

Keep chips crisp

If making ahead, spread chips in a single layer on a wire rack to cool completely; store in an airtight container at room temperature for up to 24 hours to preserve crispness.