Homemade Salsa and Tortilla Chips

Total Time:
20 min
Prep:
10 min
Cook:
10 min

Yield:
4 to 6 servings
Level:
Easy

Ingredients
  • 1 pound tomatoes, diced
  • 1 red onion, finely diced
  • 1 jalapeno, finely diced and seeded
  • 1 clove garlic, smashed
  • 1 lime, juiced
  • 3 tablespoons freshly chopped cilantro leaves
  • Salt and freshly ground black pepper
  • Peanut oil, for frying
  • 2 teaspoons kosher salt
  • 1/2 teaspoon chipotle chili powder
  • 8 to 12 corn tortillas
  • Preheat peanut oil in a deep-fryer to 350 degrees F.
Directions
Salsa: Chips:

Add all salsa ingredients to a bowl and toss.

For the chips:

Mix the salt and chipotle powder together in a small bowl.

Arrange the corn tortillas in a stack and cut into 6 equal wedges. Drop into the oil, in batches, and fry until crisp and golden. Remove from the fryer to a paper towel lined sheet tray. Sprinkle the chips immediately with the seasoned salt and serve with the salsa.


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