Salsa & Chips Recipe
Make Salsa & Chips Recipe in just 45m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Salsa
Chips
Method
Salsa
- 1
Prepare and chop
Core and finely dice the tomatoes. Place diced tomatoes in a medium mixing bowl. Finely dice the red onion and add to the bowl. Stem and finely chop the cilantro and add it as well.
- 2
Handle the jalapeño
Cut the jalapeño lengthwise, remove seeds and ribs for milder heat (or leave some for more heat). Finely mince and add to the tomato mixture.
- 3
Combine aromatics
Add the minced garlic, lime juice, salt, black pepper, and ground cumin (if using) to the bowl. Drizzle the olive oil over the mixture if using.
- 4
Mix and rest
Stir everything together until evenly combined. Taste and adjust seasoning with more salt or lime juice as needed. Let the salsa sit at room temperature for at least 15 minutes (or refrigerate for up to 2 hours) to allow flavors to meld.
- 5
Optional texture adjustment
If you prefer a smoother salsa, pulse up to 3 times in a food processor or blender to reach desired consistency, then taste and adjust seasoning again.
Chips
- 6
Preheat and prepare tortillas
If frying: pour vegetable oil into a heavy-bottomed skillet or deep pan to a depth of about 1/2 inch. Heat oil over medium-high until it reaches roughly 350°F (175°C) or a small piece of tortilla sizzles immediately. If baking: preheat oven to 400°F (200°C) and arrange racks with parchment-lined baking sheets.
- 7
Cut tortillas
Stack 3-4 tortillas and cut them into 6 wedges each (like pizza slices), yielding about 72 chips from 12 tortillas. Keep wedges even for uniform cooking.
- 8
Fry the chips (method A)
Working in small batches, carefully add tortilla wedges to the hot oil so they don’t overlap. Fry 1–2 minutes per side, turning once, until golden and crisp. Use a slotted spoon to transfer chips to a paper-towel-lined tray and immediately sprinkle with kosher salt.
- 9
Bake the chips (method B)
If baking, toss tortilla wedges lightly with a tablespoon or two of oil or spray both sides with olive oil spray so they’re lightly coated. Arrange in a single layer on baking sheets without overlapping. Bake for 6–10 minutes, flipping halfway, until edges are golden and crisp. Remove and season with kosher salt while still warm.
- 10
Cool and store
Allow chips to cool slightly so they crisp fully. Serve warm or at room temperature. Store leftover chips in an airtight container for up to 2 days; they will soften over time.