Chips & Salsa Recipe

Prepare tomatoes: If using fresh Roma tomatoes, core and finely dice to yield about 1 cup. If you prefer a chunkier salsa, reserve larger pieces; for smoother, pulse later in the blender.

Combine base ingredients: In a medium bowl, combine the diced fresh tomatoes and drained fire-roasted tomatoes. Add the finely chopped white onion, minced garlic, and minced jalapeño.

Season and finish: Stir in chopped cilantro, lime juice, ground cumin, olive oil, salt, and black pepper. Taste and adjust salt or lime as needed.

Rest for flavor melding: Cover and refrigerate at least 20–30 minutes (or up to 2 hours) to let flavors meld. If you prefer a smoother salsa, transfer half the mixture to a food processor and pulse 2–4 times, then fold back into the remaining chunky mixture to achieve the desired texture.

Final adjustment: Before serving, give the salsa a final stir and adjust seasoning (salt, lime) to taste.

Heat oil

Pour vegetable oil into a heavy skillet or Dutch oven to a depth of about 1/2 inch. Heat over medium-high until the oil reaches 350°F (175°C) or a small piece of tortilla sizzles immediately when added.

Cut tortillas

Stack tortillas and cut each into 6 wedges (triangles) using a sharp knife or pizza cutter.

Fry in batches

Working in batches to avoid crowding, carefully add tortilla wedges in a single layer and fry 1 to 1 1/2 minutes per side, turning once, until golden and crisp. Use a slotted spoon to transfer chips to a paper towel–lined tray to drain.

Season

While still warm, sprinkle the chips evenly with kosher salt (about 1/2 tsp total) and gently toss to distribute.

Cool briefly: Let chips cool 2–3 minutes to crisp up fully before serving.

Spoon the chilled or room-temperature salsa into a serving bowl. Arrange freshly fried chips on a platter alongside the salsa.

Optional garnishes: Add a few extra cilantro leaves on top of the salsa and a lime wedge on the side for squeezing.

Serve immediately so chips remain crisp. Leftover salsa can be refrigerated up to 3–4 days; chips are best eaten the day of frying.