Chips And Salsa Trio Recipe

Prep tortillas

Stack tortillas and cut each into 6 wedges (triangle chips) using a sharp knife or pizza cutter so 12 tortillas yield about 72 chips.

Heat the vegetable oil in a heavy-bottomed skillet or deep pot to 350°F (175°C). If you don't have a thermometer, test by dropping a small tortilla wedge — it should sizzle immediately and brown in about 30 seconds.

Working in batches (do not overcrowd), fry tortilla wedges 2–3 minutes, turning once, until golden and crisp. Use a slotted spoon to transfer chips to a paper-towel-lined baking sheet.

While hot, sprinkle chips with kosher salt. Let cool to room temperature; they will crisp further as they cool.

In a medium bowl combine the diced tomatoes, diced white onion, minced jalapeño, and chopped cilantro.

Add lime juice, kosher salt, and black pepper. Stir to combine and taste; adjust seasoning with more salt or lime if needed.

Let the salsa rest for at least 15 minutes at room temperature to allow flavors to meld (or refrigerate up to 2 hours). Stir again before serving.

Preheat broiler to high (or heat a cast-iron skillet over medium-high if roasting on the stovetop).

Place tomatillos (halved if large), serrano, garlic, and quartered onion on a rimmed baking sheet. Broil 5–8 minutes, turning once, until charred and softened; alternatively roast on the stovetop in a dry skillet until blistered and blackened in spots.

Transfer roasted tomatillos, serrano, garlic, and onion to a blender or food processor. Add cilantro, lime juice, and kosher salt.

Pulse or blend to a coarse puree for a chunky salsa verde or longer for a smoother sauce. Taste and adjust salt or lime as needed. Transfer to a bowl and cool. Chill if making ahead.

Preheat oven broiler to high (or use a hot cast iron skillet). Arrange diced mango and diced red bell pepper on a rimmed baking sheet in a single layer. Broil 3–5 minutes until edges begin to char; watch closely to prevent burning.

Remove from oven and allow to cool slightly. In a bowl combine the roasted mango and pepper with red onion, minced chipotle in adobo, lime juice, chopped cilantro, and kosher salt.

Gently fold to combine. Taste and adjust chipotle amount for desired heat/smoke. Refrigerate 10–15 minutes to let flavors marry, or serve at room temperature.

Arrange freshly fried tortilla chips on a large platter or individual bowls with the three salsas in separate small bowls: Classic Tomato Salsa, Roasted Tomatillo Salsa, and Roasted Mango-Chipotle Salsa.

Garnish salsas with extra cilantro leaves and serve lime wedges on the side for squeezing. Recommend serving the tortilla chips alongside so guests can sample all three salsas.

Store leftover salsas in airtight containers in the refrigerator for up to 3 days. Chips are best eaten same day; store cooled chips in a sealed container for up to 24 hours to maintain crispness.