Chips And Salsa Recipe

Time40m

Serves4

Freshly made tortilla chips served with homemade salsa.

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Ingredients

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1
Cutting the Tortillas
Stack the corn tortillas on a cutting board and cut them into equal-sized wedges or triangles.
2
Heating the Oil
In a large skillet or deep frying pan, heat the vegetable oil over medium-high heat until it shimmers and is hot enough for frying.
3
Frying the Chips
Carefully add a few tortilla wedges to the hot oil, frying them in batches to avoid overcrowding. Fry until they are golden brown and crispy, about 2-3 minutes per batch.
4
Draining and Salting
Use a slotted spoon to remove the chips from the oil and transfer them to a paper towel-lined plate to drain excess oil. Sprinkle with salt while they are still hot.

5
Chopping the Vegetables
Dice the ripe tomatoes and onion into small pieces. Remove the seeds from the jalapeño pepper, then finely chop it. Chop the fresh cilantro.
6
Mixing the Ingredients
In a medium bowl, combine the diced tomatoes, onion, jalapeño, and chopped cilantro.
7
Seasoning the Salsa
Squeeze the juice of the lime over the mixture and add the salt. Stir until well combined.
8
Letting it Rest
Cover the bowl with plastic wrap and let the salsa rest for at least 15 minutes at room temperature to allow the flavors to meld.