Chips & Salsa Recipe
Shredded Cheese House Salsa House – Made Arbol & Ancho Chile Salsa Roasted Corn Salsa Black Beans Seasoned Fresh White Corn Tortilla Chips Chipotle Aioli Cilantro
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Ingredients
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House Salsa
Roasted Corn Salsa
Black Beans
Tortilla Chips
Chipotle Aioli
Garnish
Method
House Salsa
- 1
Prepare the Chiles
Remove the stems and seeds from the arbol and ancho chiles. Toast them in a dry skillet over medium heat for 2-3 minutes until fragrant.
- 2
Roasted Corn Salsa
- 3
Prepare the Corn
If using fresh corn, grill or roast the corn until slightly charred. If using frozen, simply thaw.
- 4
Mix the Salsa
In a bowl, combine corn, diced red bell pepper, chopped red onion, diced jalapeño, lime juice, cilantro, and salt. Mix well.
Black Beans
- 5
Tortilla Chips
- 6
Prepare the Tortillas
Cut the white corn tortillas into triangles.
- 7
Fry the Chips
In a large pot, heat the oil to 350°F (175°C). Fry tortilla triangles in batches until golden brown and crispy, about 2-3 minutes. Remove and drain on paper towels. Season with salt to taste.
Chipotle Aioli
- 8
Make the Aioli
In a small bowl, mix mayonnaise, chopped chipotle peppers, minced garlic, lime juice, and salt. Stir until well combined.
Serving
- 9
Assemble the Dish
Serve the house salsa, roasted corn salsa, black beans, and chipotle aioli in separate bowls alongside the fried tortilla chips. Garnish with fresh cilantro.