Chips in Salsa Recipe

Name: Chips in Salsa
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Snacks & Appetizers
Ingredients: 1/2 pound plum tomatoes; 1/2 pound tomatillos, husked and rinsed; 1 medium white onionhalf sliced crosswise 1/2 inch thick, the rest finely chopped for garnish; 1 tablespoon vegetable oil, plus more for frying; 6 dried arbol chiles; 2 garlic cloves, halved; Kosher salt; 12 corn tortillas, each cut into 6 wedges, or one 1-pound bag sturdy, restaurant-style tortilla chips; 1/4 pound Cotija cheese, shredded; 1/2 cup chopped cilantro

Servings: persons

1/2 pound plum tomatoes
1/2 pound tomatillos, husked and rinsed
1 medium white onionhalf sliced crosswise 1/2 inch thick, the rest finely chopped for garnish
1 tablespoon vegetable oil, plus more for frying
6 dried arbol chiles
2 garlic cloves, halved
Kosher salt
12 corn tortillas, each cut into 6 wedges, or one 1-pound bag sturdy, restaurant-style tortilla chips
1/4 pound Cotija cheese, shredded
1/2 cup chopped cilantro

1
To make the salsa, light a grill or preheat a grill pan.
2
Grill the tomatoes, tomatillos and onion slices over moderately high heat, turning, until charred in spots, 10 minutes.
3
In a medium saucepan, heat the 1 tablespoon of oil.
4
Add the arbol chiles and garlic and cook over moderately low heat until lightly browned, about 2 minutes.
5
Add the grilled tomatoes, tomatillos and onion and 1 1/2 cups of water.
6
Simmer over moderately low heat until the onion is softened, about 30 minutes.
7
Transfer to a blender and puree until smooth.
8
Strain the salsa through a medium-mesh strainer; season with salt.
9
In a large saucepan, heat 2 inches of oil to 375.
10
Working in batches, fry the tortillas, turning occasionally, until golden and crisp.
11
Using a slotted spoon, transfer the chips to a paper towellined plate to drain.
12
In a large bowl, toss the warm chips with half of the salsa.
13
Transfer the chips in salsa to a platter and top with the cheese, cilantro and finely chopped onion.
14
Serve right away, passing the remaining salsa at the table.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1/2 pound plum tomatoes, 1/2 pound tomatillos, husked and rinsed, 1 medium white onionhalf sliced crosswise 1/2 inch thick, the rest finely chopped for garnish, 1 tablespoon vegetable oil, plus more for frying, and more.

Yes, Chips in Salsa falls under the Snacks & Appetizers category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Chips in Salsa

How did you like this recipe?

Frequently Asked Questions