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Ingredients
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Chips
Chilean Salsa (Pebre)
Method
Chips
- 1
Prepare the Oil
In a deep frying pan, heat the vegetable oil over medium heat until it reaches 350°F (175°C).
- 2
Cut the Tortillas
Cut each corn tortilla into quarters to make triangular chips.
- 3
Fry the Chips
Carefully add the tortilla pieces to the hot oil in batches, frying until they are golden brown and crispy, about 2-3 minutes per batch.
- 4
Drain the Chips
Using a slotted spoon, remove the chips from the oil and place them on a plate lined with paper towels to drain excess oil.
- 5
Season the Chips
While the chips are still warm, sprinkle lightly with salt to taste.
Chilean Salsa (Pebre)
- 6
- 7
Mix the Ingredients
In a medium bowl, combine the diced tomatoes, onion, and chopped cilantro.
- 8
Add Seasoning
Pour in the lemon juice, olive oil, salt, and black pepper. Mix well until all ingredients are combined.
- 9
Let it Rest
Allow the salsa to sit for at least 15 minutes for the flavors to meld together.