Chips And Salsa Recipe

Make masa dough

In a medium bowl combine 2 cups masa harina and 1 tsp sea salt. Gradually add 1 cup warm water while mixing with a fork or your hands until a soft, cohesive dough forms. Dough should be moist but not sticky; if too dry add water 1 tbs at a time, if too wet add a little more masa (up to 1-2 tbs). Cover dough with a damp towel and rest 15 minutes.

Form tortillas

Divide dough into 12 equal portions (about 1.5 oz / golf-ball size). Keep portions covered. Line a tortilla press or a rolling surface with two pieces of plastic (cut-open zip-top bag or parchment). Flatten each ball in the press to roughly 6-inch rounds about 1/8" thick. If using a rolling pin, roll between plastic sheets to same thickness.

Cut chips

Stack pressed tortillas (up to 6 at a time) and cut each into 6 or 8 wedges with a sharp knife or pizza cutter to create chip shapes. Keep wedges covered lightly with damp towel to prevent drying while you fry.

Heat oil

In a heavy-bottomed skillet or a Dutch oven, add 2 cups vegetable oil and heat over medium-high until oil reaches 350°F (175°C). If you don't have a thermometer, test by dropping a small piece of tortilla— it should sizzle and bubble immediately and reach the surface within a few seconds.

Fry chips

Fry chips in batches so they have room to cook, about 6–8 wedges per batch depending on pan size. Fry, stirring gently, until golden and crisp, about 45–90 seconds per side. Remove with a slotted spoon or spider and transfer to a paper-towel-lined tray. While still hot, lightly season with a pinch of fine sea salt. If chips blister and remain pale, fry a little longer until crisp and golden. Repeat with remaining chips and reheat oil to temperature between batches as needed.

Finish

Let chips drain and cool to warm room temperature. If you'd like a light sheen, toss or brush chips with 1 tbs neutral oil while warm so they stay crisp longer. Serve within 30 minutes for best crunch.

Prep vegetables

Core tomatoes and roughly quarter them. Peel and roughly chop white onion to measure 1 cup. Remove stems from cilantro and roughly chop leaves. Stem jalapeño, halve lengthwise and remove seeds for milder heat (or leave some seeds for more heat). Mince garlic.

Pulse or chop

For a chunky salsa: combine tomatoes, onion, jalapeño, cilantro, and garlic in a large bowl and finely chop by hand until desired consistency. For a smoother salsa: pulse the tomatoes, onion, jalapeño and garlic in a food processor in 2–3 quick pulses until coarsely chopped (do not puree). Transfer to a bowl and stir in chopped cilantro.

Season and rest

Add 2 tbs fresh lime juice, 1 tsp sea salt, 1/4 tsp black pepper, and 1/2 tsp sugar (if using). Stir well and adjust consistency with up to 2 tbs water if too thick. Taste and adjust seasoning: more salt or lime as needed. Let salsa rest 10–20 minutes at room temperature to allow flavors to meld.

Finish

Garnish with extra cilantro leaves if desired and serve at room temperature alongside warm chips. Keep refrigerated after serving; consume salsa within 48 hours.

Arrange a mound of warm house corn chips on a serving plate and place a bowl of house salsa in the center or on the side. Offer lime wedges and extra cilantro for guests to squeeze or sprinkle as they like.