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Salsa and Chips

A bowl of homemade salsa with homemade tortilla chips scattered around it.
PREP TIME
20 min
YIELDS
About 2 cups

Ripe tomatoes, onions and spices combine for a flavourful salsa that pairs perfectly with freshly made corn tortilla chips in this classic recipe.

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Ingredients

Salsa

4
ripe tomatoes or 4 plum tomatoes, cored and roughly chopped
½
medium onion, finely chopped (about 3 Tbsp.)
1
jalapeno (or to taste), minced
¼
cup chopped fresh coriander (cilantro)
Kosher salt and freshly ground black pepper, to taste

Tortilla Chips

Vegetable oil for frying
12 6-inch
corn tortillas (preferably white)
Fine salt
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Directions

Notes

Tortilla chips yield: 4 to 6 servings

Step 1

In a small bowl, mix together the tomatoes, onion, jalapeno and coriander. Season with salt and pepper. Cover with plastic wrap and set aside for 1 hour. Serve with Tortilla Chips.

Step 2

Pour the oil into a large heavy-bottomed pot to a depth of about 2 inches. Place a deep-frying thermometer in the pot. Heat the oil over medium heat to 360ºF.

Step 3

Meanwhile, stack the tortillas and cut the pile into sixths to make chips.

Step 4

Raise the heat to high. Working in batches, fry the chips, turning them with a skimmer or slotted spoon, until golden brown, about 2 minutes. Using a slotted spoon, transfer the chips to a paper towel-lined pan to drain. (Return the oil to the proper temperature between batches.) Cool and season with salt. Serve.

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