Chips And Salsa Recipe
Make Chips And Salsa Recipe in just 40m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Salsa
Chips
Method
Salsa
- 1
Prep the produce
Wash the tomatoes and cilantro. Remove tomato cores and chop tomatoes into coarse 1/2-inch pieces. Peel and finely dice the onion to yield about 1/2 cup. Stem and halve the jalapeño, remove seeds and ribs for milder heat (reserve a few seeds if you want extra spice), then finely mince.
- 2
Combine ingredients
In a medium mixing bowl, add the chopped tomatoes, diced onion, minced jalapeño, chopped cilantro, and minced garlic (if using).
- 3
- 4
Chill briefly
Cover the bowl and refrigerate for at least 20–30 minutes to allow flavors to meld. Bring to room temperature briefly before serving if desired. Give one final stir before plating.
Chips
- 5
Prepare tortillas
Stack the corn tortillas and cut each into 6 wedges (triangles). Keep wedges covered with a clean towel to prevent drying while you work.
- 6
Heat the oil
Pour oil into a heavy skillet or shallow pot to a depth of about 1/2 inch. Heat over medium-high until the oil reaches 350°F (175°C) or forms small bubbles when a corner of a tortilla is dipped in. If you don't have a thermometer, test by adding one tortilla wedge: it should sizzle immediately but not burn.
- 7
Fry the chips
Working in small batches (6–8 wedges depending on pan size), add tortilla wedges in a single layer without overcrowding. Fry for about 1 to 1.5 minutes per side, flipping once, until golden and crisp. Use a slotted spoon or tongs to transfer chips to a paper-towel–lined baking sheet to drain.
- 8
Season and keep warm
While chips are still hot, sprinkle evenly with the fine sea salt. Repeat frying remaining batches. If making ahead, keep chips in a single layer on a baking sheet in a warm oven set to 200°F (95°C) for up to 20–30 minutes to maintain crispness.