Chips & Salsa Recipe

Prepare the Chips

Cut the corn tortillas into triangles. Heat the vegetable oil in a large frying pan over medium heat until hot.

Fry the tortilla triangles in batches until golden brown and crispy, about 2-3 minutes per batch.

Remove the chips from the oil and place them on paper towels to drain excess oil. While they are still hot, sprinkle with salt.

Make Roasted Red Salsa

Roast the Roma tomatoes, garlic cloves, onion, and jalapeño in a preheated oven at 400°F (200°C) for 20 minutes or until charred.

Let cool slightly, then blend the roasted ingredients with cilantro and lime juice until smooth. Adjust seasoning to taste.

Make Verde Salsa

Remove the husks from tomatillos and rinse them. Boil tomatillos in water for about 5 minutes until soft.

Blend boiled tomatillos with garlic, onion, cilantro, serrano pepper, and lime juice until smooth. Adjust seasoning to taste.

Make Chile de Arbol Salsa

Soak the dried chile de arbol in hot water for about 15 minutes to soften.

Blend the softened chiles with garlic, tomato, onion, and lime juice until smooth. Adjust seasoning to taste.

Make Mango Habanero Salsa

Peel and dice the mango. Blend the mango with habanero, red onion, cilantro, and lime juice until smooth. Adjust seasoning to taste.

Make Avocado Ranch

In a bowl, mash the avocado until smooth. Stir in ranch dressing, lime juice, and chopped cilantro until well combined.