Jul 14 2026
Restaurants›Rubamba Restaurant›Salsa 12oz & Chips Recipe

Salsa 12oz & Chips Recipe

Inspired by Rubamba Restaurant
Time45m
Serves4

Make Salsa 12oz & Chips Recipe in just 45m. Get the full recipe with step-by-step instructions at pekinthechef.com.

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Ingredients

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Salsa Ingredients

Chips Ingredients

Method

Salsa Preparation

  1. 1

    Chop the Vegetables

    Dice the Roma tomatoes, red onion, and jalapeño pepper. Make sure to remove the seeds from the jalapeño if you prefer less heat.

  2. 2

    Mince the Garlic

    Peel and finely mince the garlic cloves.

  3. 3

    Mix the Ingredients

    In a large mixing bowl, combine the diced tomatoes, onion, jalapeño, minced garlic, chopped cilantro, lime juice, salt, and black pepper. Stir well to combine all the ingredients.

  4. 4

    Chill the Salsa

    Cover the bowl with plastic wrap and refrigerate for at least 30 minutes to allow the flavors to meld.

Chips Preparation

  1. 5

    Cut the Tortillas

    Cut the corn tortillas into wedges (triangles) using a sharp knife or a pizza cutter.

  2. 6

    Heat the Oil

    In a large frying pan, heat the vegetable oil over medium-high heat until it shimmers.

  3. 7

    Fry the Chips

    Carefully add the tortilla wedges to the hot oil in batches. Fry for about 2-3 minutes or until they are golden brown and crispy. Remove with a slotted spoon and drain on paper towels.

  4. 8

    Season the Chips

    While still hot, sprinkle the fried chips with salt to taste.

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