Chips & Salsa Recipe
locally made e – jole salsa
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Ingredients
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Salsa (makes about 2 cups)
Tortilla Chips (serves 4 as appetizer)
Method
Salsa
- 1
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.
- 2
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.
- 3
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.
- 4
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.
- 5
Final adjustment: Before serving, give the salsa a final stir and adjust seasoning (salt, lime) to taste.
Tortilla Chips
- 6
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.
- 7
Cut tortillas
Stack tortillas and cut each into 6 wedges (triangles) using a sharp knife or pizza cutter.
- 8
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.
- 9
Season
While still warm, sprinkle the chips evenly with kosher salt (about 1/2 tsp total) and gently toss to distribute.
- 10
Cool briefly: Let chips cool 2–3 minutes to crisp up fully before serving.
Assembly & Serving
- 11
Spoon the chilled or room-temperature salsa into a serving bowl. Arrange freshly fried chips on a platter alongside the salsa.
- 12
Optional garnishes: Add a few extra cilantro leaves on top of the salsa and a lime wedge on the side for squeezing.
- 13
Serve immediately so chips remain crisp. Leftover salsa can be refrigerated up to 3–4 days; chips are best eaten the day of frying.