Salsa And Chips Recipe

Prepare and chop produce

Core and finely dice tomatoes to yield about 3 cups. Finely dice red onion to equal 1/2 cup. Rinse cilantro, pat dry, remove thick stems and chop leaves and tender stems until packed 1/2 cup. Cut jalapeño in half lengthwise, remove seeds for milder heat (leave some for more spice), then finely mince to make about 1–2 tablespoons.

Combine and season

In a medium mixing bowl add the diced tomatoes, red onion, chopped cilantro and minced jalapeño. Pour in 2 tablespoons fresh lime juice, add 1 teaspoon kosher salt, 1/4 teaspoon black pepper and 1/2 teaspoon sugar if desired. Stir gently to combine.

Rest and adjust

Let the salsa rest at room temperature for 10–15 minutes to allow flavors to meld. Taste and adjust seasoning — add more salt or lime juice as needed. If salsa is too watery, spoon off excess liquid or lightly drain before serving.

Cut tortillas

Stack tortillas and cut each into 6 wedges (triangles) using a sharp knife or pizza cutter. Keep wedges covered with a damp towel while you work so they don't dry out.

Heat oil

Pour 1 cup of neutral oil into a heavy skillet or medium saucepan to a depth of about 1/2 inch. Heat over medium-high until oil reaches 350°F (175°C) or until a small tortilla scrap sizzles immediately when added.

Fry chips

Working in small batches (4–6 wedges at a time), add tortilla wedges in a single layer to the hot oil. Fry, stirring occasionally, until golden and crisp — about 45–60 seconds per side. Use a slotted spoon to transfer chips to a paper-towel-lined baking sheet to drain.

Season and keep warm

While still hot, sprinkle chips with about 1 teaspoon kosher salt, tossing gently to coat. To keep chips warm and crisp if making multiple batches, place them in a 250°F (120°C) oven on a baking sheet until ready to serve (no more than 15 minutes).