Jul 14 2026
Restaurants›Pacific Catch›Chips & Salsa Recipe

Chips & Salsa Recipe

Inspired by Pacific Catch
Time35m
Serves4

Make Chips & Salsa Recipe in just 35m. Get the full recipe with step-by-step instructions at pekinthechef.com.

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Ingredients

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Salsa

Chips

Method

Salsa

  1. 1

    Prepare tomatoes

    Core and roughly chop the ripe tomatoes into large chunks. If you prefer a smoother salsa, remove seeds and cores; for chunkier, keep them. Place chopped tomatoes in a medium mixing bowl.

  2. 2

    Mince aromatics

    Finely chop the white onion, mince the garlic, and finely mince the jalapeño (remove seeds for less heat). Add them to the bowl with the tomatoes.

  3. 3

    Add herbs and seasonings

    Stir in the chopped cilantro, lime juice, olive oil, kosher salt, black pepper, and optional cumin. Taste and adjust seasoning: add more salt or lime juice as needed.

  4. 4

    Rest to meld flavors

    Let the salsa sit at room temperature for 15–20 minutes to allow flavors to meld. If making ahead, refrigerate up to 24 hours; bring back to room temperature before serving for best flavor.

  5. 5

    Optional smooth method

    For a blended salsa, pulse the tomatoes, onion, jalapeño and garlic in a food processor 3–6 times until you reach the desired consistency, then stir in cilantro, lime juice, oil and seasonings.

Chips

  1. 6

    Prepare tortillas

    Stack the corn tortillas and cut each into 6 wedges (triangles) using a sharp knife or pizza cutter.

  2. 7

    Heat oil

    Pour neutral oil into a heavy skillet or pot to a depth of about 1/4 inch (enough to shallow-fry). Heat over medium-high until shimmering and a small tortilla corner sizzles immediately but does not burn (about 350°F / 175°C if using a thermometer).

  3. 8

    Fry chips

    Working in batches to avoid crowding, add tortilla wedges in a single layer and fry 45–90 seconds per side, flipping once, until golden brown and crisp. Use tongs or a slotted spoon to turn and remove chips.

  4. 9

    Drain and season

    Transfer fried chips to a paper-towel-lined baking sheet to drain. Immediately sprinkle with kosher salt and optional chili powder or smoked paprika while still hot so seasoning sticks.

  5. 10

    Alternative oven-baked chips

    For a lighter version, preheat oven to 400°F (200°C). Toss tortilla wedges lightly with 1–2 teaspoons oil, spread in a single layer on a baking sheet, bake 8–12 minutes, turning once, until crisp and golden. Season with salt and optional spices right after baking.

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