Chips & Salsa Recipe

Prepare the Corn Tortillas

Cut each corn tortilla into 6 wedges to form chips.

Heat the Oil

In a large skillet or deep fryer, heat the vegetable oil over medium-high heat until it reaches 350°F (175°C).

Fry the Chips

Carefully add the tortilla wedges in batches to the hot oil, frying them for about 2-3 minutes or until golden brown and crispy. Make sure not to overcrowd the pan.

Drain and Season

Using a slotted spoon, remove the chips from the oil and drain them on paper towels. Immediately sprinkle with salt to taste.

Chop the Ingredients

Dice the tomatoes, onion, jalapeño (remove seeds for less heat if desired), and chop the cilantro finely.

Mix the Salsa

In a medium bowl, combine the chopped tomatoes, onion, jalapeño, and cilantro. Squeeze the juice of the lime over the mixture and add salt to taste.

Let it Rest

Allow the salsa to sit for at least 15 minutes at room temperature to let the flavors meld together.