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.
Salsa
Chips
Method
Salsa
- 1
Prepare vegetables
Halve the tomatoes and remove the core. Roughly chop tomatoes into large chunks. Peel and quarter the onion. Remove stems from cilantro. Slice the jalapeño in half lengthwise and remove seeds with a spoon if you prefer milder heat. Peel the garlic clove.
- 2
Pulse or chop
Place the chopped tomatoes, onion, jalapeño, garlic, and cilantro into a food processor or blender. Pulse 6–10 times until the mixture reaches a chunky salsa consistency (avoid pureeing into a smooth sauce). If you don't have a processor, finely dice everything by hand and combine in a bowl.
- 3
- 4
Rest
Let the salsa sit at room temperature for 15–20 minutes to allow flavors to meld. For a brighter, chilled salsa, refrigerate for 30 minutes before serving. Stir again before serving.
Chips
- 5
- 6
Cut tortillas
Stack tortillas and cut them into 6 wedges each (like slicing a pie) using a sharp knife or pizza cutter.
- 7
Fry chips
Working in batches, add wedges to the hot oil in a single layer without overcrowding. Fry 1 to 1.5 minutes per side, turning once, until golden and crisp. Use a slotted spoon to transfer chips to a paper-towel-lined baking sheet to drain.
- 8
Season chips
While still warm, sprinkle chips with fine salt and optional chili powder or smoked paprika for extra flavor. Let chips cool for a few minutes to crisp fully.
- 9
Oven-baked alternative
Preheat oven to 375°F (190°C). Brush or lightly spray both sides of tortilla wedges with oil, arrange in a single layer on a baking sheet, and bake 8–12 minutes, flipping halfway, until golden and crisp. Season immediately after baking.