Chips & Salsa Recipe
Make Chips & Salsa Recipe in just 40m. Get the full recipe with step-by-step instructions at pekinthechef.com.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
For the Salsa
For the Chips
Method
For the Salsa
- 1
Prepare tomatoes
Core and dice the tomatoes into roughly 1/4- to 1/2-inch pieces. If using very watery tomatoes, scoop out and discard most seeds and excess juice before dicing to avoid a runny salsa.
- 2
Chop aromatics
Finely dice the red onion to about 1/8- to 1/4-inch pieces. Remove the jalapeño seeds and membranes for milder heat, finely mince the pepper (reserve seeds if you prefer spicier salsa). Mince the garlic clove.
- 3
Mix salsa
In a medium bowl combine the diced tomatoes, red onion, minced jalapeño, minced garlic and chopped cilantro. Add the lime juice, olive oil (if using), kosher salt and black pepper. Stir gently to combine.
- 4
Adjust and rest
Taste and adjust seasoning — add more salt, lime, or jalapeño as needed. Let the salsa rest in the refrigerator for at least 20 minutes (up to 2 hours) to allow flavors to meld. Stir again just before serving.
For the Chips
- 5
Preheat oil or oven
If frying: pour vegetable oil into a heavy skillet or pot to a depth of about 1/2 inch and heat to 350°F (175°C). If baking: preheat oven to 375°F (190°C) and arrange racks with parchment-lined baking sheets.
- 6
Cut tortillas
Stack tortillas and cut each into 6 wedges (triangles) using a sharp knife or pizza cutter.
- 7
Cook the chips - Frying
Working in batches, carefully add tortilla wedges to the hot oil and fry, turning once, until golden and crisp, about 1 to 1.5 minutes per side. Use a slotted spoon to transfer chips to a paper towel-lined tray. Immediately sprinkle with kosher salt.
- 8
Cook the chips - Baking
If baking, arrange tortilla wedges in a single layer on the prepared baking sheets. Lightly brush or spray both sides with oil and sprinkle with salt. Bake for 8-12 minutes, flipping once halfway through, until golden and crisp.
- 9
Cool
Let the chips cool for a few minutes so they crisp up fully. Serve warm or at room temperature alongside the salsa.