Jul 09 2026
Restaurants›South Bend Brew Werks›Chips & Salsa Recipe

Chips & Salsa Recipe

Inspired by South Bend Brew Werks
Time45m
Serves6

Make Chips & Salsa Recipe in just 45m. Get the full recipe with step-by-step instructions at pekinthechef.com.

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Ingredients

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Chips

Salsa

Method

Chips

  1. 1

    Prepare the Tortillas

    Cut each corn tortilla into 6 wedges to create chip shapes.

  2. 2

    Heat the Oil

    In a large pot or deep skillet, heat the vegetable oil over medium-high heat until it reaches 350°F (175°C).

  3. 3

    Fry the Chips

    Carefully add the tortilla wedges to the hot oil in batches, ensuring not to overcrowd the pan. Fry for about 2-3 minutes until golden brown and crispy.

  4. 4

    Drain and Season

    Using a slotted spoon, remove the chips from the oil and place them on paper towels to drain excess oil. Immediately sprinkle with salt to taste.

Salsa

  1. 5

    Chop the Vegetables

    Dice the tomatoes, red onion, and jalapeño pepper. Mince the garlic and chop the cilantro finely.

  2. 6

    Mix the Salsa

    In a mixing bowl, combine the diced tomatoes, red onion, jalapeño, minced garlic, and chopped cilantro.

  3. 7

    Season the Salsa

    Squeeze the juice of one lime over the mixture. Add salt and pepper, and stir well to combine.

  4. 8

    Chill and Serve

    Let the salsa sit for at least 15 minutes before serving to allow the flavors to meld. Serve with the freshly made tortilla chips.

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