This homemade salsa and tortilla chips recipe is an easy peazy way to impress right away. It'll go a little something like this, "Hey, while we chat, how's about I whip up some chips and salsa for us?" Trust me, between bites they'll be asking where did you get the salsa and chips. This is when you pop ya collar and proudly say, "I made everything homemade" Ha! And of course a chick is always prepared for a girl-go-to chat and snack. So you prepared and stored it in the fridge hours ago.
Yet again you've saved the day. You hot chick in the kitch you.
Get the recipe below.
- 1 package flour tortillas or 1 package corn tortilla
- 2 tablespoons oil
- (For fried tortillas only) 1/2 cup canola, grapeseed, or corn oil (a high smoke point oil),
With a pastry brush, paint a very light coating of oil on one side of each tortilla.
Stack the tortillas greased side up in an even pile.
With a sharp, heavy knife (or serrated knife) cut the stack in half, then into quarters, then into eighths.
Separate the pieces and arrange them greased side up on a lightly oiled baking sheet.
Toast the chips in a preheated 350 degree oven for about 10 minutes or until they are crisp and just beginning to brown lightly; watch them closely so they don't become over baked.
Remove from oven and sprinkle with sea salt
- Cut the tortillas into 6-8 triangles each. Add the grapeseed oil to a heavy bottom pan over high heat. Once the oil is shimmering, add a few of the tortilla triangles at a time and fry for about 1 minute on each side until they are crisp. Remove from the oil and transfer to a paper towel. Sprinkle with sea salt.
Authentic Salsa Ingredients
1 can (28 Ounce) organic whole tomatoes with juice
1/4 cup chopped onion
1 clove garlic, minced
1 whole jalapeño, quartered And sliced thin
1/4 teaspoon sugar
1/4 teaspoon salt
1/4 teaspoon ground cumin
1/2 cup fresh cilantro (more To taste)
1/2 whole lime, juiced
1. In a large food processor or blender, combine whole tomatoes, onion, jalapeno, garlic, sugar, salt, cumin, lime juice, and cilantro. Pulse until you get the salsa to the consistency you'd like. Taste and adjust seasonings, if necessary.
2. Refrigerate salsa for at least an hour. Serve with tortilla chips.