Chips And Salsa Recipe

Roast and Blend

Preheat a dry skillet or cast-iron pan over medium-high heat. Place the whole tomatoes, jalapeño, and unpeeled garlic cloves on the hot pan. Roast, turning occasionally, until tomatoes are charred and softened and the jalapeño skin is blistered, about 8–10 minutes. Remove garlic after 4–5 minutes when softened. Let cool slightly.

Peel the roasted garlic and transfer tomatoes, jalapeño (stem removed), peeled garlic, chopped onion, cilantro, lime juice, salt, cumin, and black pepper to a blender or food processor.

Pulse 6–8 times until you reach your desired texture: a few more pulses for a chunkier salsa, longer for smoother. Taste and adjust seasoning with additional salt or lime juice as needed. Transfer to a bowl and refrigerate at least 15 minutes to let flavors meld.

Cook Tomatillos

Place cleaned tomatillos and whole serrano on a skillet over medium heat (or roast under a broiler) and cook, turning occasionally, until tomatillos are softened and lightly charred, about 6–8 minutes.

Transfer hot tomatillos, serrano (stem removed), onion, garlic, cilantro, lime juice, salt, and cumin to a blender or food processor. Pulse until the salsa reaches a slightly coarse, pourable consistency. Taste and adjust salt, lime, or chiles for heat. Chill for at least 10 minutes before serving.

Prepare Tortillas

Stack the corn tortillas and cut them into 6 wedges each (or keep whole if you prefer larger chips). Pat wedges dry with a paper towel to remove surface moisture.

In a heavy skillet or deep pot, heat oil to 350°F (175°C). If you don't have a thermometer, test with a single tortilla piece — it should sizzle immediately and turn golden in about 30–45 seconds. Fry chips in small batches so they don't stick, about 30–60 seconds per side, until golden and crisp.

Use a slotted spoon to transfer chips to a paper towel–lined tray. While still hot, immediately sprinkle evenly with the 2 tsp kosher salt. Let cool slightly; they will crisp further as they rest.

Arrange house-made chips on a serving platter or basket. Spoon the red salsa and green salsa into two small bowls and place them alongside the chips.

Scatter thinly sliced radishes and extra cilantro leaves around the bowls for freshness and crunch. Serve with lime wedges. Instruct guests to squeeze lime over salsa or chips to taste.