Tortilla Chips & Salsa Recipe
One large bowl of tortilla chips and Margarita salsa.
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.
Tortilla Chips
Margarita Salsa
Method
Tortilla Chips
- 1
Prepare the Corn Tortillas
Stack the corn tortillas and cut them into triangles to form chips.
- 2
Heat the Oil
In a large pot or deep fryer, heat the vegetable oil over medium-high heat until it reaches 350°F (175°C).
- 3
Fry the Chips
Carefully add the tortilla triangles to the hot oil in batches, frying until they are golden brown and crispy, about 2-3 minutes per batch.
- 4
Drain and Season
Use a slotted spoon to transfer the chips to a paper towel-lined plate to drain excess oil. Sprinkle with salt while they are still hot.
Margarita Salsa
- 5
Chop the Vegetables
Dice the tomatoes, onion, jalapeño, and mince the garlic. Place them in a large mixing bowl.
- 6
- 7
Season the Salsa
Add salt to the salsa mixture and stir well to combine all ingredients.
- 8
Let it Rest
Allow the salsa to sit for at least 30 minutes at room temperature to let the flavors meld.