Jul 14 2026
Restaurants›The Camino›Chips & House Salsas Recipe

Chips & House Salsas Recipe

Inspired by The Camino
Time1h 5m
Serves6

Make Chips & House Salsas Recipe in just 1h 5m. Get the full recipe with step-by-step instructions at pekinthechef.com.

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Ingredients

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Tortilla Chips

Roasted Tomato Salsa (Salsa Roja)

Fresh Pico de Gallo

Charred Tomatillo Salsa (Salsa Verde)

Method

Tortilla Chips

  1. 1

    Cut and dry

    Stack tortillas and cut into 6 or 8 wedges each to make chips (12 tortillas → ~72 chips if cut into 6). Pat wedges dry with paper towels to remove surface moisture.

  2. 2

    Heat oil

    Pour vegetable oil into a large, heavy skillet or deep pot and heat over medium-high until it reaches 350°F (175°C) or a small piece of tortilla sizzles immediately but does not brown instantly.

  3. 3

    Fry chips

    Fry tortillas in batches, 6–8 wedges at a time, for 45–90 seconds per side until golden and crisp. Use a slotted spoon to transfer chips to a paper towel–lined tray.

  4. 4

    Season

    While still warm, sprinkle chips with kosher salt (about 1 tsp total) and toss gently to distribute. Let cool to room temperature — chips will crisp further as they cool.

Roasted Tomato Salsa (Salsa Roja)

  1. 5

    Roast and char

    Preheat a broiler or a dry skillet over high heat. Lightly brush roma tomatoes, serranos, onion quarters and garlic with 0.5 tsp oil. Roast or char the tomatoes, serranos, onion and garlic until skin is blistered and blackened in spots (8–12 minutes), turning to char evenly.

  2. 6

    Blend

    Remove skins from garlic (if loose). Place roasted tomatoes, serranos (stemmed; remove seeds for milder heat if desired), roasted onion, garlic, cilantro, lime juice, 0.75 tsp kosher salt and 0.25 tsp black pepper in a blender or food processor. Pulse to desired texture — for a chunky salsa pulse less, for smoother salsa blend 20–30 seconds.

  3. 7

    Adjust and rest

    Taste and adjust seasoning with more salt or lime as needed. Transfer to a bowl and let rest 15–30 minutes at room temperature to allow flavors to meld.

Fresh Pico de Gallo

  1. 8

    Prep ingredients

    Core and finely dice vine-ripened tomatoes to yield about 2 cups. Finely mince jalapeño (remove seeds for less heat). Finely dice red onion and roughly chop cilantro.

  2. 9

    Combine

    In a medium bowl, combine diced tomatoes, jalapeño, red onion, cilantro, 1 tbsp lime juice, 0.5 tsp kosher salt and 0.25 tsp black pepper. Toss gently to combine.

  3. 10

    Chill briefly

    Let pico rest in the refrigerator for 10–15 minutes to allow flavors to marry, then taste and adjust salt or lime if needed. Serve chilled or at cool room temperature.

Charred Tomatillo Salsa (Salsa Verde)

  1. 11

    Char vegetables

    Heat a dry skillet or griddle over high heat. Lightly brush tomatillos, jalapeño, onion and garlic with 0.5 tsp oil. Char the tomatillos and jalapeño until blackened in spots and soft (6–10 minutes), turning to char evenly; char the onion and garlic alongside until softened.

  2. 12

    Blend and season

    Place charred tomatillos, jalapeño (stem removed; seed optional), onion, garlic, cilantro, 1 tbsp lime juice and 0.75 tsp kosher salt into a blender. Pulse or blend until slightly chunky to smooth, about 15–25 seconds. Taste and adjust salt or lime as needed.

  3. 13

    Cool

    Transfer salsa verde to a bowl and cool to room temperature for 15 minutes before serving. Refrigerate any leftovers within 2 hours.

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