Sink Salsa And Corn Chips Recipe

Prepare tomatoes

Core and dice the tomatoes into roughly 1/4–1/2-inch pieces. If tomatoes are very watery, scoop out some seeds and excess juice into the sink until you have firmer tomato pieces (this step reduces watery salsa). Place diced tomatoes in a medium mixing bowl.

Chop aromatics

Finely dice the white onion and mince the garlic. Remove seeds and membranes from the jalapeño for less heat, then finely chop. Add onion, garlic, and jalapeño to the bowl with the tomatoes.

Add cilantro and season

Roughly chop the cilantro and add about half to the bowl. Pour in the lime juice and olive oil, then add the salt, black pepper, and sugar (if using). Stir gently to combine.

Taste and adjust

Taste the salsa and adjust seasoning: add more salt or lime juice as needed and more chopped cilantro if you prefer. Let the salsa rest at room temperature for 10–15 minutes to allow flavors to meld, or chill up to 2 hours in the refrigerator. Before serving, stir and add remaining cilantro.

Preheat and prepare tortillas

Preheat oven to 400°F (200°C). Stack the tortillas and cut each into 6 or 8 wedges (triangles) using a sharp knife or pizza cutter.

Toss with oil and seasonings

In a large bowl, toss tortilla wedges with the 2 tablespoons oil, then sprinkle with 1 teaspoon salt, cumin, and smoked paprika if using. Toss until wedges are evenly coated.

Arrange and bake

Spread the tortilla wedges in a single layer on one or two rimmed baking sheets lined with parchment paper, leaving a little space between pieces for even crisping. Bake for 8–12 minutes, flipping once halfway through, until chips are golden and crisp. Watch closely near the end to avoid burning.

Cool and serve

Remove chips from oven and let cool for 3–5 minutes on the sheet — they will crisp further as they cool. Taste and sprinkle a little extra salt if needed. Serve warm or at room temperature with the prepared salsa.