Chips, Guacamole & Salsa Recipe

If using store-bought

Spread store-bought tortilla chips on a serving platter. Lightly sprinkle 1/2 tsp kosher salt over chips if they are unsalted. Set aside.

If making or crisping chips

Preheat oven to 375°F (190°C). Toss whole or quartered corn tortillas with 2 tbs neutral oil and 1/2 tsp kosher salt so they are evenly coated. Arrange in a single layer on a rimmed baking sheet and bake 8–12 minutes, turning once, until golden and crisp. Let cool slightly before serving.

Prepare avocados: cut each avocado in half lengthwise, remove pits, and scoop flesh into a medium mixing bowl.

Add lime juice immediately to the avocado to prevent browning and to add brightness.

Coarsely mash the avocado with a fork or potato masher until you reach the desired texture — slightly chunky is recommended for dipping.

Stir in the finely diced red onion, diced seeded Roma tomato, minced jalapeño, chopped cilantro, minced garlic, ground cumin, 1 tsp kosher salt, and 1 tsp freshly ground black pepper until evenly combined.

Taste and adjust seasoning: add more salt or lime juice if needed. If you prefer a silkier texture, drizzle in 1 tsp extra virgin olive oil and fold gently.

Transfer guacamole to a serving bowl. To slow browning if not serving immediately, press a piece of plastic wrap directly onto the surface or pour a thin layer of lime juice over the top. Keep refrigerated up to 2 hours before serving.

Prepare tomatoes: core and finely dice the tomatoes. If tomatoes are very juicy, remove and discard some seeds and juice to prevent a watery salsa.

Combine the diced tomatoes, finely diced onion (about 1/3 cup), minced jalapeño or serrano, and chopped cilantro in a small bowl.

Add 1 tablespoon fresh lime juice, 3 tsp salt, 1 tsp black pepper, and 1/4 tsp ground cumin (if using). Stir to combine.

Taste and adjust: add more salt or lime juice to balance acidity and seasoning. For mellower heat, remove seeds from the jalapeño; for more heat, leave some seeds in.

Let the salsa sit at room temperature 10–15 minutes to allow flavors to meld before serving. Refrigerate if holding longer; bring back to room temperature for best flavor.