Ingredients:

  • 10 small corn tortillas (approximately 250g)
  • 2 cups vegetable oil (480ml) for frying
  • Salt (to taste)
  • 4 medium ripe tomatoes, diced (approximately 500g)
  • 1 small red onion, finely chopped (about 100g)
  • 2 cloves garlic, minced
  • 1 jalapeño, seeded and minced (optional)
  • 1/2 cup fresh cilantro leaves, chopped (about 15g)
  • Juice of 1 lime (about 30ml)
  • Salt and pepper (to taste)

Instructions:

  1. Prepare the tortilla chips by stacking the tortillas and cutting them into wedges (6-8 pieces each). Heat the vegetable oil in a frying pan over medium-high heat until hot.
  2. Carefully add a few tortilla wedges to the hot oil (do not overcrowd) and fry until golden brown and crispy, about 2-3 minutes. Remove with a slotted spoon and drain on paper towels. Season with salt.
  3. In a mixing bowl, combine diced tomatoes, chopped onion, minced garlic, jalapeño (if using), and cilantro. Squeeze lime juice over the mixture, season with salt and pepper, and toss gently to combine.
  4. Arrange the tortilla chips on a platter accompanied by the fresh salsa. Enjoy your homemade chips and salsa!