Chips And Salsa Recipe

Prepare the Tortillas

Stack the corn tortillas and cut them into triangles to form chips. You can cut each tortilla into six wedges.

Heat the Oil

In a large frying pan, heat the vegetable oil over medium-high heat until it reaches 350°F (175°C). You can test the oil by dropping in a small piece of tortilla; if it sizzles, the oil is ready.

Fry the Chips

Carefully add the tortilla triangles to the hot oil in batches, being careful not to overcrowd the pan. Fry for about 2-3 minutes or until golden brown and crispy.

Drain and Season

Using a slotted spoon, remove the chips from the oil and place them on a paper towel-lined plate to drain excess oil. While they are still hot, sprinkle with salt to taste.

Chop the Ingredients

Dice the tomatoes, onion, and jalapeño pepper finely. If you prefer less heat, remove the seeds from the jalapeño before dicing.

Combine Ingredients

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

Add Lime and Season

Pour the lime juice over the mixture and add salt. Stir everything together until well combined.

Taste and Adjust

Taste the salsa and adjust the seasoning by adding more salt or lime juice if desired. Let the salsa sit for about 15 minutes to allow the flavors to meld.