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Medium Chips And Red Sauce Recipe

Name: Mexican Margaritas Bar & Grills Medium Chips And Red Sauce Recipe
Cook time: 1 h 10 min
Total time: 1 h 10 min
Yield: 3 servings
Cuisine: Mexican
Ingredients: 1 kg russet potatoes; 1 l canola or vegetable oil (for frying); 2 tsp kosher salt; 1 tsp ground black pepper; 1 tbsp cornstarch (optional, for crisper exterior); 1 l water (for soaking); 2 tbsp olive oil; 0.5 cup yellow onion, finely diced; 2 cloves garlic, minced; 2 tbsp tomato paste; 400 g canned crushed tomatoes; 1 tbsp apple cider vinegar; 1 tsp brown sugar; 1 tsp smoked paprika; 0.5 tsp ground cumin; 0.25 tsp red pepper flakes (optional, for heat); 1 tsp salt; 0.5 tsp black pepper; 50 ml water (or vegetable stock, to thin); 1 tbsp fresh parsley or chives, chopped (for garnish)

Inspired by Mexican Margaritas Bar & Grill

Time1h 10m

Serves3

Make Medium Chips And Red Sauce Recipe in just 1h 10m. Get the full recipe with step-by-step instructions at pekinthechef.com.

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Ingredients

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Chips

2.2 lb (1 kg) russet potatoes

4 1/4 cup (1 l) canola or vegetable oil (for frying)

2 tsp kosher salt

1 tsp ground black pepper

1 tbsp cornstarch (optional, for crisper exterior)

4 1/4 cup (1 l) water (for soaking)

Red Sauce

2 tbsp olive oil

1/2 cup yellow onion, finely diced

2 cloves Garlic, minced

2 tbsp tomato paste

14 1/8 oz (400 g) canned crushed tomatoes

1 tbsp Apple cider vinegar

1 tsp Brown sugar

1 tsp Smoked paprika

1/2 tsp Ground cumin

1/4 tsp red pepper flakes (optional, for heat)

1 tsp Celtic sea salt

1/2 tsp black pepper

3 3/8 tbsp (50 ml) water (or vegetable stock, to thin)

1 tbsp fresh parsley or chives, chopped (for garnish)

Method

Chips

Prepare potatoes

Wash and peel the potatoes if you prefer; leaving the skin on is fine. Cut the potatoes into medium chips about 1–1.2 cm (3/8–1/2 inch) thick. Try to keep pieces uniform for even cooking.

Soak

Place cut potatoes in a large bowl and cover with cold water. Add 1 tsp of salt. Soak at least 30 minutes and up to 2 hours to remove excess starch—this helps achieve crisper chips.

Rinse and dry

Drain the potatoes and rinse under cold water until water runs clear. Spread on clean kitchen towels or paper towels and pat very dry. If using cornstarch, toss the dried chips with 1 tablespoon cornstarch for an extra-crisp exterior, shaking off any excess.

First fry (blanch)

Heat oil in a deep pot or heavy-bottomed saucepan to 150°C (300°F). Fry the chips in small batches for 4–5 minutes until pale and slightly soft but not browned. Use a slotted spoon to transfer to a wire rack or paper towel-lined tray to drain. Let them rest for 10 minutes.

Second fry (crisp)

Increase oil temperature to 190–195°C (375–385°F). Fry the blanched chips in batches for 2–3 minutes until golden brown and crisp. Remove with a slotted spoon and drain on a rack or paper towels. Immediately season with 1 tsp kosher salt (adjust to taste) and 1/2 tsp ground black pepper. Keep warm in a single layer in a low oven (100°C / 210°F) if needed while finishing remaining batches.

Red Sauce

Sweat aromatics

Heat 2 tablespoons olive oil in a medium saucepan over medium heat. Add the finely diced onion and a pinch of salt. Cook, stirring occasionally, until the onion is soft and translucent, about 5–7 minutes. Add the minced garlic and cook 30–45 seconds until fragrant, taking care not to burn it.

Build flavor

Stir in 2 tablespoons tomato paste and cook 1–2 minutes, stirring constantly, until it darkens slightly—this deepens the flavor. Add smoked paprika, ground cumin, and red pepper flakes; cook 30 seconds to bloom the spices.

Simmer

Add the canned crushed tomatoes, 1 tablespoon apple cider vinegar, 1 teaspoon brown sugar, and 50 ml water or stock. Stir to combine, bring to a gentle simmer, then reduce heat to low. Simmer, uncovered or partially covered, for 12–15 minutes to thicken slightly, stirring occasionally.

Finish and adjust

Season with 1 teaspoon salt and 1/2 teaspoon black pepper. Taste and adjust acidity (more vinegar) or sweetness (more sugar) as needed. If you prefer a smoother sauce, use an immersion blender and blend to your desired consistency—leave slightly chunky for texture. Stir in chopped parsley or chives just before serving.

Keep warm

Keep the sauce warm on the lowest heat while the chips finish frying. If it thickens too much, thin with a splash of water or stock to reach desired pourable consistency.