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Ingredients
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Chips
Salsa
Method
Chips Preparation
- 1
Cut each corn tortilla into equal wedges (about 6-8 wedges per tortilla).
- 2
In a large skillet, heat the vegetable oil over medium heat until hot.
- 3
Fry the tortilla wedges in batches until golden brown and crispy, about 2-3 minutes per side.
- 4
Use a slotted spoon to remove the chips and drain them on paper towels.
- 5
Sprinkle with salt while they are still hot, if desired.
Salsa Preparation
- 6
Dice the Roma tomatoes and place them in a large mixing bowl.
- 7
- 8
Rinse and chop the fresh cilantro, adding it to the mixing bowl.
- 9
Remove the seeds from the jalapeño pepper (if you prefer less heat), finely chop it, and add it to the mixture.
- 10
Juice the limes and add the juice to the salsa mixture.
- 11
Add salt to the salsa to taste and mix all the ingredients thoroughly.