Chips & Salsa Recipe

Prepare the Tortilla Chips

Start by cutting the corn tortillas into triangles. Stack the tortillas on a cutting board and cut them in half, then cut each half into three equal triangles.

Heat the Oil

In a large, deep skillet, heat the vegetable oil over medium-high heat. Use enough oil to cover the bottom of the skillet by about 1 inch.

Fry the Chips

Once the oil is hot (around 350°F or 175°C), carefully add a handful of tortilla triangles to the skillet. Fry them for about 2-3 minutes or until they are golden brown and crispy. Do not overcrowd the skillet.

Drain and Season

Using a slotted spoon, remove the chips from the oil and place them on a plate lined with paper towels to drain excess oil. While they are still hot, sprinkle with salt to taste.

Prepare the Ingredients

Wash the tomatoes, jalapeño, and cilantro. Dice the tomatoes and red onion into small pieces. Remove the stems and seeds from the jalapeño and finely chop it.

Mix the Salsa

In a medium mixing bowl, combine the diced tomatoes, red onion, chopped jalapeño, and chopped cilantro. Add lime juice and salt to the mixture.

Taste and Adjust

Mix everything well and taste the salsa. Adjust the seasoning with more salt or lime juice if necessary.

Chill the Salsa

Cover the bowl with plastic wrap and let the salsa sit at room temperature for about 15-30 minutes to allow the flavors to meld.