Jul 14 2026
Restaurants›TACOCAT›Chips And Salsas Recipe

Chips And Salsas Recipe

Inspired by TACOCAT
Time45m
Serves4

Wilderton Lustre, key & persian red green salsas

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Ingredients

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Chips

Wilderton Lustre Salsa

Key Salsa

Persian Red Green Salsa

Method

Chips Preparation

  1. 1

    Prepare the Tortillas

    Stack the corn tortillas and cut them into triangles to create chips.

  2. 2

    Heat the Oil

    In a large skillet, heat the vegetable oil over medium heat until hot but not smoking.

  3. 3

    Fry the Chips

    Fry the tortilla triangles in batches, cooking until golden brown and crispy, about 2-3 minutes per batch. Remove and drain on paper towels.

Wilderton Lustre Salsa Preparation

  1. 4

    Chop the Ingredients

    Dice the tomatoes, onion, and jalapeño. Chop the cilantro finely.

  2. 5

    Mix the Salsa

    In a bowl, combine the diced tomatoes, onion, cilantro, jalapeño, lime juice, and salt. Mix well.

  3. 6

    Let it Rest

    Allow the salsa to sit for at least 15 minutes for the flavors to meld.

Key Salsa Preparation

  1. 7

    Roast the Bell Peppers

    Char the roasted red bell peppers over an open flame or under a broiler until the skin blisters. Let cool, then peel and chop.

  2. 8

    Prepare the Salsa

    In a food processor, combine roasted bell peppers, garlic, red onion, lime juice, olive oil, and salt. Blend until smooth.

Persian Red Green Salsa Preparation

  1. 9

    Prepare the Tomatillos

    Remove the husks from the tomatillos and rinse them under water to remove stickiness.

  2. 10

    Blend the Salsa

    In a blender, combine tomatillos, green chili, cilantro, lime juice, and salt. Blend until smooth.

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