Chips And Salsa
Ingredients
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- 6 count roma tomatoes
- 2 count serrano chiles
- 1/2 count white onion
- 1 count garlic clove
- 1/2 cup fresh cilantro
- 2 tablespoons fresh lime juice
- 1/4 cup water
- 2 teaspoons kosher salt – divided
- 4 cups vegetable oil
- 12 count corn tortillas
- lime wedges – for serving
Instructions
1. Set a heavy skillet or comal over medium-high heat. Add the roma tomatoes, serrano chiles, the white onion (slice it into thick slabs), and the garlic clove; dry-roast, turning occasionally, until blistered with charred spots and softened, 8–12 minutes.
2. Transfer the roasted vegetables to a blender; peel the garlic. Add the fresh cilantro, fresh lime juice, and up to 0.25 cup water. Pulse for a coarse salsa or blend until smooth, adding only as much of the measured water as needed to reach a spoonable consistency.
3. Stir in 1 teaspoon of the kosher salt; reserve the remaining 1 teaspoon for the chips. Adjust acidity to taste and set the salsa aside to cool to room temperature.
4. Pour the vegetable oil into a medium heavy pot to a depth of about 1 inch. Heat over medium to 350°F (the oil should shimmer and bubble quickly around a wooden spoon handle).
5. Cut the corn tortillas into 6 wedges each and separate the pieces so they don’t stick.
6. Working in batches, slide a handful of tortilla wedges into the hot oil and fry, stirring and turning, until bubbled, crisp, and just lightly golden, 2–3 minutes per batch.
7. Lift the chips to a rack or paper towels to drain, then immediately sprinkle with the reserved salt while still hot.
8. Repeat with the remaining tortilla wedges, keeping finished chips in a warm, dry spot so they stay crisp.
9. Transfer the salsa to a bowl and the chips to a basket. Serve right away with lime wedges.
Chips and Salsa pairs shatteringly crisp corn tortilla chips with a bright, fresh red salsa that balances smoky char, gentle heat, and citrusy lift. The salsa’s roasted tomatoes and serrano chiles deliver a clean, lively flavor that clings to each chip without being heavy. It’s a universally appealing snack: salty, tangy, lightly spicy, and endlessly scoopable.
Rooted in Mexico, the chips are totopos—fried corn tortilla wedges—served alongside salsa de mesa in homes, cantinas, and taquerías. Salsas predate the Spanish conquest and were traditionally ground in a molcajete; today they’re also made with blenders while keeping the same essential profile. The combination traveled widely, becoming the default welcome bite at Mexican and Tex‑Mex restaurants across North America while remaining a staple of everyday Mexican cooking.