Homemade Salsa and Tortilla Chips

  • Level: Easy
  • Total: 20 min
  • Prep: 10 min
  • Cook: 10 min
  • Yield: 4 to 6 servings
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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


  1. Add all salsa ingredients to a bowl and toss.
  2. For the chips:
  3. Preheat peanut oil in a deep-fryer to 350 degrees F.
  4. Mix the salt and chipotle powder together in a small bowl.
  5. 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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