Chips & Salsa Recipe

Prep tortillas

Stack 12 corn tortillas and cut each into 6 wedges (triangles) using a sharp knife or pizza cutter.

Heat oil

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

Fry chips

Fry tortilla wedges in batches (do not overcrowd) for 1 to 1 1/2 minutes per side, flipping once, until golden and crisp. Remove with a slotted spoon to a paper towel–lined tray.

Season

While still warm, sprinkle chips with 1 tsp kosher salt. Let cool slightly to crisp fully. Keep warm in a low oven (200°F / 95°C) if making ahead.

Char tomatoes, onion halves, garlic cloves (with papery skin on), and chile on a hot cast-iron skillet, comal, or under a broiler. Turn occasionally until skins are blistered and blackened in spots, about 8–12 minutes.

Let cool briefly. Peel garlic. Transfer charred tomatoes, peeled garlic, quartered onion, and seeded chile to a blender. Add 1 tsp vegetable oil, 2 tbsp cilantro, 1 tbsp lime juice and 3 tsp kosher salt.

Pulse/blend to desired texture (smooth or slightly chunky). Taste and adjust salt or lime. Chill or serve at room temperature.

Place husked tomatillos and jalapeño on a skillet or under broiler and roast until they blister and darken, about 6–8 minutes. Alternatively, boil tomatillos and jalapeño in water 5 minutes and drain for a milder flavor.

Transfer hot tomatillos, jalapeño (seed if you want less heat), garlic, and onion to a blender. Add 2 tbsp cilantro, 1 tbsp lime juice and 1 tsp kosher salt.

Blend until smooth. Chill 15 minutes to let flavors meld or serve immediately.

Remove stems from dried chile de árbol. Toast chiles in a dry skillet over medium heat just until fragrant, about 30–45 seconds per side; be careful not to burn.

Place toasted chiles in hot water to rehydrate for 10 minutes, then drain, reserving 1/4 cup soaking liquid.

Char or roast 2 tomatoes and 1 clove garlic (as in roasted red). In a blender combine rehydrated chiles, roasted tomatoes, garlic, 1/4 of the quartered onion, 1 tsp vegetable oil, 1 tsp white vinegar, reserved soaking liquid as needed, and 1 tsp kosher salt.

Blend until smooth. Taste and adjust salt or vinegar. Strain if you want a silkier finish. Serve at room temperature.

Finely dice the ripe mango, red bell pepper and red onion. Mince 1/2 habanero (wear gloves if sensitive; remove seeds for less heat).

In a bowl combine diced mango, bell pepper, red onion, minced habanero, 1 tbsp cilantro, 1 tbsp lime juice and 1/2 tsp kosher salt.

Stir gently, taste and adjust lime or salt. Let rest 10–15 minutes for flavors to meld. Chill if desired.

Halve and pit the avocado, scoop flesh into a small bowl. Mash with a fork to a chunky consistency or puree for a smoother dip.

Add 2 tbsp sour cream, 2 tbsp buttermilk, 1 tsp ranch seasoning (or dried herb/spice mix), 1 tsp lime juice, 1 tbsp cilantro, 1/2 tsp kosher salt and 1/4 tsp black pepper. Mix until combined, adding a little extra buttermilk if you want a thinner, drizzling consistency.

Taste and adjust seasoning. Keep chilled until serving to preserve color.

Choose up to three salsas from the options above. Spoon each salsa into a small serving bowl.

Arrange warm tortilla chips on a large platter and place salsa bowls alongside. Garnish salsas with extra cilantro sprigs and lime wedges on the side.

Serve immediately so chips remain crisp. Leftover chips can be stored in an airtight container; fresh salsas keep 2–3 days refrigerated (avocado ranch best same day).