Chips & Salsa Recipe

Prepare the Tortillas

Stack the corn tortillas and cut them into quarters to create chips. You should have about 40 chip pieces.

Heat the Oil

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

Fry the Chips

Working in batches, carefully add the tortilla quarters to the hot oil. Fry for 2-3 minutes or until golden brown and crispy. Use a slotted spoon to remove them from the oil and drain on paper towels.

Season the Chips

While the chips are still warm, sprinkle with salt to taste. Repeat frying process until all chips are cooked.

Chop the Vegetables

Dice the tomatoes, onion, and jalapeño pepper finely. For less heat, remove the seeds of the jalapeño.

Combine Ingredients

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

Add Seasoning

Add lime juice, salt, and black pepper to the vegetable mixture. Stir well to combine all ingredients.

Chill the Salsa

Cover the salsa and let it sit in the refrigerator for at least 30 minutes to allow flavors to meld before serving.