Fresh Mexican Salsa and Homemade Taco Chips

• Yield: 6 servings
• Total time: 30 minutes
• Cuisine: Mexican
• Course: Appetizer, Lunch and Snack, Side Dish, Snacks
• Est. cost: ~$8–$14 USD (at time of writing)

Fresh Mexican Salsa and Homemade Taco Chips | SIMM

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Produce

• 6 ripe Roma tomatoes
• 1 small red onion
• 1 lime
• 1 bunch cilantro

Pantry

• 20 to 30 corn tortillas
• 1 can chipotle peppers in adobo sauce
• About 4 cups vegetable oil, enough to be 2 in / 5 cm deep
• 2 to 3 tsp salt, divided
• 1 tsp Tajin, optional

Mise It

Large food processor (salsa base)

• Add 1/2 small red onion to the large food processor.
• Add the juice from 1 lime to the same processor.
• Add 1/2 bunch cilantro, thoroughly rinsed using a salad spinner, to the same processor.
• Add 1/2 chipotle pepper to the same processor.
• Add 1/2 tsp adobo sauce to the same processor.

Cutting board (tomatoes)

• Core and quarter 6 ripe Roma tomatoes on the cutting board.

Mini bowl (salsa seasoning)

• Measure 1 tsp salt into a mini bowl.
• Measure 1 tsp Tajin into the same bowl, if using. If omitting, replace it with salt.

Cutting board (chips)

• Cut 20 to 30 corn tortillas into 8 wedges each on the cutting board.

Large saucepan (frying oil)

• Add about 4 cups vegetable oil to the large saucepan, enough to be 2 in / 5 cm deep.

Mini bowl (chip seasoning)

• Measure 1 to 2 tsp salt into a mini bowl.

Make It

1. HEAT the large saucepan with the vegetable oil over medium heat.
2. BUZZ the prepared red onion, lime juice, cilantro, chipotle pepper, and adobo sauce in the large food processor until finely chopped.
3. ADD the prepared Roma tomatoes to the food processor and pulse until the tomatoes are coarsely chopped.
4. ADD the prepared 1 tsp salt and Tajin, if using, and pulse 2 to 3 times to blend. If omitting Tajin, use salt instead as directed by the source.
5. TRANSFER the salsa to a serving dish, cover with plastic wrap, and set aside.
6. INCREASE the heat under the oil to medium-high heat.
7. TEST the oil by adding 1 tortilla wedge and wait until the wedge is sizzling.
8. FRY the prepared tortilla wedges, about 10 at a time, until light golden brown. The chips will get darker after they have been removed.
9. REMOVE the chips with a wire skimmer and transfer them to a large bowl lined with paper towels.
10. SPRINKLE the chips with the prepared 1 to 2 tsp salt to taste.
11. REPEAT frying and salting the remaining tortilla wedges until all chips are cooked.
12. SERVE! Serve the chips with salsa.

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