Salsa and Chips Recipe

Name: Salsa and Chips
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: bow fruit skewers; 4 ripe tomatoes or 4 plum tomatoes, cored and roughly chopped; 1/2 medium onion, finely chopped (about 3 tablespoons); 1 jalapeno (or to taste), minced; 1/4 cup chopped fresh coriander (cilantro); Kosher salt and freshly ground black pepper, to taste; Tortilla chips, recipe follows; Tortilla Chips; Vegetable oil for frying; Twelve 6-inch corn tortillas (preferably white); Fine salt

Servings: persons

bow fruit skewers
4 ripe tomatoes or 4 plum tomatoes, cored and roughly chopped
1/2 medium onion, finely chopped (about 3 tablespoons)
1 jalapeno (or to taste), minced
1/4 cup chopped fresh coriander (cilantro)
Kosher salt and freshly ground black pepper, to taste
Tortilla chips, recipe follows
Tortilla Chips
Vegetable oil for frying
Twelve 6-inch corn tortillas (preferably white)
Fine salt

1
In a small bowl, mix together the tomatoes, onion, jalapeno, coriander.
2
Season with salt and pepper.
3
Cover with plastic wrap and set aside for 1 hour.
4
Serve with tortilla chips.
5
Pour the oil into a large heavy-bottomed pot to a depth of about 2 inches.
6
Place a deep-frying thermometer in the pot.
7
Heat the oil over medium heat to 360 degrees F.
8
Meanwhile, stack the tortillas, and cut the pile into sixths to make chips.
9
Raise the heat to high.
10
Working in batches, fry the chips, turning them with a skimmer or slotted spoon, until golden brown, about 2 minutes.
11
Using a slotted spoon, transfer the chips to a paper towel-lined pan to drain.
12
(Return the oil to the proper temperature between batches.)
13
Cool and season with salt.
14
Serve.

kcal

Calories

Carbs

Protein

Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

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

My Personal Notes

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How did you like this recipe?

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

You need 11 ingredients. The key ingredients include: bow fruit skewers, 4 ripe tomatoes or 4 plum tomatoes, cored and roughly chopped, 1/2 medium onion, finely chopped (about 3 tablespoons), 1 jalapeno (or to taste), minced, and more.

Yes, Salsa and Chips 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.

That's it — enjoy your meal!

Salsa and Chips

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions