Chips & Salsa Recipe

Inspired by Parley Room

Time30m

Serves4

Make Chips & Salsa Recipe in just 30m. Get the full recipe with step-by-step instructions at pekinthechef.com.

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Ingredients

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1
Cut the Tortillas
Stack the corn tortillas and cut them into 6 wedges each to create chip shapes.
2
Heat the Oil
In a large skillet, heat the vegetable oil over medium heat until it’s hot but not smoking.
3
Fry the Chips
Working in batches, add the tortilla wedges to the hot oil and fry until golden brown, about 2-3 minutes per side.
4
Drain and Season
Using a slotted spoon, transfer the chips to a paper towel-lined plate to drain excess oil. While still warm, sprinkle with salt to taste.

5
Chop the Vegetables
Dice the tomatoes, red onion, and jalapeño pepper, and chop the cilantro finely.
6
Combine Ingredients
In a medium bowl, mix the diced tomatoes, red onion, jalapeño pepper, and cilantro together.
7
Add Lime Juice and Salt
Pour the lime juice over the mixture and add salt. Stir to combine well.
8
Adjust Seasoning
Taste the salsa and adjust the seasoning with more salt or lime juice if needed.