# Fresh Mexican Salsa and Homemade Taco Chips

> Fresh Mexican Salsa and Homemade Taco Chips (ready in 30 minutes, makes 6 servings), laid out as Shop It, Mise It and Make It: shop once, prep everything, then cook.

Published: 2026-04-10
Posted by Suzanne Lejeune

- **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

## Shop It

### 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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