RESTAURANT style CHIPS and SALSA - One of a KIND recipe | Villa Cocina

tortilla chips

🥗Healthier: baked tortilla chips

💰Cheaper: homemade tortilla chips

Homemade chips can be more economical and healthier.

jalapeño

🥗Healthier: bell pepper

💰Cheaper: canned green chilies

Canned green chilies are often cheaper and milder.

cilantro

🥗Healthier: parsley

💰Cheaper: green onions

Green onions provide a similar freshness at a lower cost.

lime

🥗Healthier: lemon

💰Cheaper: vinegar

Vinegar can add acidity without the cost of fresh limes.

Remove the stem from 1 pound of roma tomatoes and roughly dice them.

Transfer the diced tomatoes into a blender.

Roughly dice 2 jalapeños and add them to the blender, keeping the seeds for heat.

Roughly dice 1/4 of a medium white onion and add it to the blender.

Add 2 garlic cloves and 1/2 cup of water to the blender and blend until completely smooth.

Heat 2 tablespoons of avocado oil in a pot over medium heat.

Pour the blended salsa into the hot oil and stir to combine.

Add an additional 1/2 cup of water to the blender to get the remaining salsa and pour it into the pot.

Allow the salsa to reach a boil, then lower the heat to medium low and simmer for 12 to 15 minutes.

Season the salsa with 1.5 teaspoons of kosher salt to taste and set aside to cool.

Squeeze 1 cup of lime juice into a saucepan and add 1/2 cup of kosher salt.

Bring the lime juice and salt to a boil, then lower to medium low heat to reduce and evaporate the liquid.

Cut 12 corn tortillas into triangles to make chips.

Heat 1 inch of avocado oil in a pot over medium heat for frying the chips.

Fry the tortilla triangles in batches until golden brown and crispy on both sides.

Remove the chips and sprinkle with lime-infused salt while still hot.

Pour the cooled salsa into a bowl and top with 1/4 bunch of chopped cilantro and 1/4 medium white onion, finely chopped.

Mix the salsa ingredients together and serve with tortilla chips.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary