Chips & Salsa Recipe
Homemade salsa with fire roasted poblano peppers, onion, Roma tomatoes, cilantro, and our signature blend of spices. Served with fresh fried corn tortilla chips.
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Ingredients
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Salsa
Corn Tortilla Chips
Method
Salsa Preparation
- 1
Roast the Poblano Peppers
Preheat your oven to 450°F (232°C). Place the whole poblano peppers on a baking sheet and roast for about 20-25 minutes, turning occasionally until the skin is blistered and charred.
- 2
- 3
Peel the Poblano Peppers
Once the peppers are roasted, remove them from the oven and let them cool for a few minutes. Peel off the charred skin, remove the seeds, and chop the peppers.
- 4
Mix Salsa Ingredients
In a mixing bowl, combine the diced tomatoes, chopped onion, chopped cilantro, roasted poblano peppers, lime juice, garlic powder, cumin, salt, and black pepper. Stir well to combine all ingredients.
- 5
Let it Sit
Cover the salsa and let it sit at room temperature for at least 30 minutes to allow the flavors to meld together.
Corn Tortilla Chips Preparation
- 6
Heat the Oil
In a large skillet, heat the vegetable oil over medium-high heat until it reaches 350°F (175°C).
- 7
Cut the Tortillas
While the oil is heating, cut each corn tortilla into 6 wedges to create chips.
- 8
Fry the Chips
Once the oil is hot, add the tortilla wedges in batches to avoid overcrowding. Fry for about 2-3 minutes or until golden brown and crisp. Remove with a slotted spoon and place on paper towels to drain excess oil.
- 9
Season the Chips
While the chips are still warm, sprinkle with salt to taste.