Chips And Salsa Recipe

Prepare the Tortillas

Cut the corn tortillas into triangular shapes to form chips. You can cut each tortilla into six wedges.

Heat the Oil

In a large frying pan, heat the vegetable oil over medium heat until it reaches 350°F (175°C). You can test the oil by dropping a small piece of tortilla into it; if it sizzles, the oil is ready.

Fry the Chips

Carefully place a few tortilla wedges into the hot oil, ensuring not to overcrowd the pan. Fry them for about 2-3 minutes on each side or until they are golden brown and crispy.

Drain the Chips

Using a slotted spoon, remove the chips from the oil and place them on a paper towel-lined plate to drain excess oil. Repeat the frying process with the remaining tortilla wedges.

Chop the Vegetables

Dice the tomatoes, red onion, and jalapeño pepper into small pieces. If you prefer less heat, you can remove the seeds from the jalapeño before chopping.

Combine Ingredients

In a medium bowl, combine the diced tomatoes, red onion, jalapeño, and chopped cilantro.

Add Lime Juice and Salt

Pour the lime juice over the vegetable mixture and sprinkle with salt. Stir well to combine all the ingredients.

Chill and Serve

Let the salsa sit for at least 15 minutes to allow the flavors to meld. Serve with the freshly made tortilla chips.