Chips With Salsa Recipe

Name: Willie's Grill & Icehouses CHIPS WITH SALSA Recipe
Cook time: 35 min
Total time: 35 min
Yield: 4 servings
Cuisine: Mexican
Ingredients: 12 pieces corn tortillas; 1 cups vegetable oil (or canola); 1 tsp kosher salt; 2 cups ripe tomatoes, seeded and finely diced; 1 cups white or red onion, finely diced; 1 cups fresh cilantro, chopped; 1 pieces jalapeño, seeded and minced; 2 tbs fresh lime juice; 3 tsp kosher salt; 1 tsp black pepper; 1 pieces avocado, diced; 0.25 cups cotija or feta cheese, crumbled; 4 pieces lime wedges

Inspired by Willie's Grill & Icehouse

Time35m

Serves4

Make Chips With Salsa Recipe in just 35m. Get the full recipe with step-by-step instructions at pekinthechef.com.

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Ingredients

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Tortilla chips

12 pieces corn tortillas

1 cups vegetable oil (or canola)

1 tsp kosher salt

Fresh tomato salsa (Pico de Gallo)

2 cups ripe tomatoes, seeded and finely diced

1 cups white or red onion, finely diced

1 cups Fresh cilantro, chopped

1 pieces jalapeño, seeded and minced

2 tbs Fresh lime juice

3 tsp kosher salt

1 tsp black pepper

Optional garnish and serving

1 pieces avocado, diced

1/4 cups cotija or feta cheese, crumbled

4 pieces Lime wedges

Method

Tortilla chips

Prepare tortillas

Stack the 12 corn tortillas and cut them into 6 wedges each (like a pizza). Separate wedges so they fry evenly.

Heat oil

Pour 1 cup vegetable oil into a heavy-bottomed skillet or a wide saucepan to a depth of about 1/4 inch. Heat over medium-high until shimmering and 350°F if using a thermometer; if not, test by dipping one tortilla wedge — it should sizzle immediately.

Fry chips

Working in small batches (6–8 wedges at a time), add tortilla wedges to the hot oil in a single layer. Fry, stirring occasionally, until golden and crisp, about 1 to 1 1/2 minutes per side. Use a slotted spoon or spider to transfer chips to a paper towel–lined tray.

Season

While still warm, sprinkle chips lightly with 1 tsp kosher salt and let cool on a wire rack or paper towels to finish crisping, about 5 minutes. Repeat with remaining wedges.

Fresh tomato salsa (Pico de Gallo)

Prep vegetables

Seed and finely dice tomatoes (to avoid excess liquid), finely dice the onion, mince the jalapeño (remove seeds for less heat), and chop the cilantro.

Combine and season

In a medium bowl, combine 2 cups diced tomatoes, 1 cup diced onion, 1 cup chopped cilantro, and the minced jalapeño. Add 2 tablespoons fresh lime juice, 3 tsp kosher salt, and 1 tsp black pepper. Stir thoroughly to combine.

Rest

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

Assembly and serving

Arrange warm chips on a serving platter or in a bowl. Spoon fresh salsa into a serving bowl and place in the center or serve in individual ramekins.

Optional: top the salsa with diced avocado and crumbled cotija or feta. Serve with lime wedges on the side for squeezing over chips and salsa.

Serve immediately so chips remain crisp. Leftover salsa can be refrigerated in an airtight container for up to 2 days; chips are best eaten the same day.