Chips Y Salsa Recipe

Inspired by Taco Kat

Time45m

Serves4

Make Chips Y 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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1
Prepare the Tortillas
Cut each corn tortilla into 6 wedges to form triangles.
2
Heat the Oil
In a large pot or deep skillet, heat the vegetable oil over medium-high heat until it reaches about 350°F (175°C).
3
Fry the Chips
Carefully add the tortilla wedges to the hot oil in batches, ensuring not to overcrowd the pot. Fry until golden brown and crispy, about 2-3 minutes per batch.
4
Drain and Season
Use a slotted spoon to remove the chips from the oil and place them on a paper towel-lined plate to drain excess oil. While still hot, sprinkle with salt to taste.

5
Prepare the Ingredients
Dice the tomatoes and onion finely. Chop the fresh cilantro and jalapeño (removing seeds for less heat if desired).
6
Mix the Salsa
In a bowl, combine the diced tomatoes, onion, cilantro, and jalapeño. Squeeze the juice of the lime over the mixture and add salt to taste.
7
Adjust Seasoning
Taste the salsa and adjust the salt or lime juice if necessary. Mix well to combine.
8
Chill (Optional)
For best flavor, let the salsa sit for at least 30 minutes at room temperature or refrigerate for 1 hour before serving.