Salsa And Chips Recipe
Make Salsa And Chips Recipe in just 45m. Get the full recipe with step-by-step instructions at pekinthechef.com.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Chips
Salsa
Method
Chips
- 1
Prepare the Tortillas
Cut each corn tortilla into 6 wedges using a sharp knife or pizza cutter.
- 2
Heat the Oil
In a large, heavy-bottomed pot, heat the vegetable oil over medium-high heat until shimmering (about 350°F or 175°C).
- 3
Fry the Chips
Carefully add a few tortilla wedges to the hot oil, making sure not to overcrowd the pot. Fry for about 2-3 minutes, or until golden brown and crispy.
- 4
Drain and Season
Using a slotted spoon, remove the chips from the oil and place them on a paper towel-lined plate. Immediately sprinkle with salt while they are still hot. Repeat with remaining tortilla wedges.
Salsa
- 5
- 6
Mix the Salsa
In a medium bowl, combine the diced tomatoes, chopped red onion, minced jalapeño, and chopped cilantro.
- 7
Season the Salsa
Add the lime juice and salt to the mixture. Stir well to combine all ingredients evenly.
- 8
Let it Rest
Cover the salsa with plastic wrap and let it sit at room temperature for at least 15 minutes to allow the flavors to meld.