Chips And Salsa Recipe

Name: Willie's Grill & Icehouses Chips And Salsa Recipe
Cook time: 50 min
Total time: 50 min
Yield: 4 servings
Cuisine: Mexican
Ingredients: 4 cups ripe Roma tomatoes; 0.5 cups white onion; 0.5 cups fresh cilantro, chopped; 1 each jalapeño pepper, seeded and finely chopped; 2 tbs fresh lime juice; 1 tsp kosher salt; 0.25 tsp ground black pepper; 1 each garlic clove, minced; 0.25 tsp ground cumin (optional); 1 tsp extra-virgin olive oil; 12 each corn tortillas (6-inch); 0.5 cups vegetable oil (for frying) or neutral oil for brushing; 1 tsp kosher salt (to season)

Inspired by Willie's Grill & Icehouse

Time50m

Serves4

Make Chips And Salsa Recipe in just 50m. Get the full recipe with step-by-step instructions at pekinthechef.com.

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Ingredients

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Salsa

4 cups ripe Roma tomatoes

1/2 cups white onion

1/2 cups Fresh cilantro, chopped

1 each jalapeño pepper, seeded and finely chopped

2 tbs Fresh lime juice

1 tsp kosher salt

1/4 tsp ground black pepper

1 each garlic clove, minced

1/4 tsp ground cumin (optional)

1 tsp extra-virgin olive oil

Chips

12 each corn tortillas (6-inch)

1/2 cups vegetable oil (for frying) or neutral oil for brushing

1 tsp kosher salt (to season)

Method

Salsa

Prepare Tomatoes

Core and quarter the Roma tomatoes. Place half of the tomatoes (about 2 cups) in a blender or food processor and pulse 3–4 short times until coarsely puréed but still a bit chunky. Transfer purée to a bowl.

Dice Remaining Tomatoes and Onion

Finely dice the remaining tomatoes and the white onion so they add texture to the salsa (about 2 cups diced tomatoes and 1/2 cup diced onion). Add them to the bowl with the puréed tomatoes.

Add Fresh Ingredients

Stir in the chopped cilantro, minced garlic, and the finely chopped jalapeño. If you prefer less heat, remove seeds and ribs before chopping; for more heat, include some seeds.

Season and Rest

Add the lime juice, olive oil, kosher salt, black pepper, and optional ground cumin. Mix thoroughly, taste, and adjust seasoning (add up to 1/2 tsp more salt or more lime if desired). Cover and refrigerate at least 30 minutes to let flavors meld (can rest up to 2 hours).

Final Stir

Before serving, give the salsa a final stir and adjust seasoning one last time. If salsa seems too thin, chill uncovered for 10–15 minutes to firm slightly; if too thick, stir in 1–2 tsp water or a little additional lime juice.

Chips

Heat Oil (for frying method)

If frying, pour oil into a heavy skillet or pot to a depth of about 1/4 inch (about 1/2 cup for a 10-inch pan). Heat over medium-high until shimmering and a small tortilla edge sizzles immediately when briefly dipped into the oil (about 350°F / 175°C).

Fry Tortillas

Working in batches, use tongs to slide 2–3 tortillas into the hot oil and fry 45–60 seconds per side, flipping once, until crisp and golden. Remove to a paper towel–lined tray and immediately sprinkle with kosher salt. Repeat with remaining tortillas, keeping cooked chips in a single layer so they stay crisp.

Oven-Baked Option

For a lighter chip, preheat oven to 350°F (175°C). Brush or lightly spray both sides of the tortillas with oil, stack and cut each into 6 wedges (triangles). Arrange wedges in a single layer on baking sheets and bake 8–12 minutes, flipping once, until golden and crisp. Sprinkle with salt as soon as they come out of the oven.

Cool and Serve

Let chips cool 2–3 minutes to crisp fully. Transfer to a serving bowl or platter and serve alongside the chilled salsa.