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Ingredients
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Chips
House Salsa
Method
Chips
- 1
Prep tortillas
Stack the 12 corn tortillas and cut them into 6 wedges each using a sharp knife or pizza cutter so you end up with about 72 chip wedges.
- 2
Heat oil
Pour approximately 1 cup oil into a heavy-bottomed skillet or Dutch oven to a depth of about 1/2 inch. Heat over medium-high until oil reaches 350°F (175°C) or until a small tortilla scrap sizzles immediately when added.
- 3
Fry chips
In small batches (8–12 wedges at a time) add tortilla wedges in a single layer, avoiding overcrowding. Fry, stirring occasionally with tongs, until golden and crisp, about 1 to 1.5 minutes per batch. Remove with a slotted spoon or spider to a paper towel–lined rimmed baking sheet to drain.
- 4
Season
While still warm, sprinkle the chips evenly with 1 tsp fine sea salt. Allow chips to cool for a few minutes — they will crisp further as they cool.
- 5
Make ahead or keep warm
If not serving immediately, keep chips in a single layer on a cooling rack in a warm (200°F/95°C) oven for up to 15 minutes to maintain crispness. Do not store in a sealed container while warm; they will steam and soften.
House Salsa
- 6
Char (optional but recommended)
Place the 4 tomatoes and 1 jalapeño directly on a gas burner set to medium-high or on a hot cast-iron skillet. Turn occasionally until skins are blackened and blistered on all sides, about 6–10 minutes for tomatoes and 4–6 minutes for jalapeño. Remove and let cool slightly.
- 7
- 8
Combine
In a medium bowl or food processor (for a smoother salsa), add the chopped tomatoes, jalapeño, diced onion, 1 cup cilantro (lightly packed), 2 tablespoons fresh lime juice, 1 teaspoon kosher salt, 1 teaspoon black pepper, and 1 teaspoon granulated sugar if needed.
- 9
Pulse or mix
If using a food processor: pulse 4–6 times to reach desired texture — coarse for a rustic salsa, more pulses for smoother. If using a bowl: stir vigorously until well combined. Taste and adjust seasoning.
- 10
Finish
Stir in 1 teaspoon extra-virgin olive oil if using for a silkier finish. Let salsa rest at room temperature for 15–30 minutes to allow flavors to meld; refrigerate if making more than 1 hour ahead. Bring to room temperature before serving.