Uncle Julio's Chips and Salsa
A famous restaurant-style salsa recipe featuring roasted vegetables and thin, crispy corn chips. It is smoky, smooth, and perfect for any party or Mexican dinner night.
Equipment
- Baking Sheet
- Food Processor
- Large Bowl
- Deep Fryer
- Tongs
- Paper Towels
Ingredients
- 6 whole Roma Tomatoes
- 2 whole Jalapeno Peppers
- 1 large Yellow Onion
- 3 cloves Garlic
- 0.5 cup Fresh Cilantro
- 1 tbsp Lime Juice
- 1 tsp Salt
- 12 whole Corn Tortillas
- 2 cups Vegetable Oil
Instructions
- Wash and dry the tomatoes, jalapenos, and onion. Cut tomatoes and onions in half.
- Place vegetables on a baking sheet and broil on high until the skins are charred and black.
- Allow vegetables to cool, then peel the skin off the roasted tomatoes.
- Place roasted vegetables, cilantro, garlic, lime juice, and salt into a food processor.
- Pulse until the salsa is smooth but still has a tiny bit of texture. Pour into a bowl.
- Cut corn tortillas into triangles. Heat oil in a pan until very hot.
- Fry tortilla triangles in batches for about 60 seconds until golden and crispy.
- Drain chips on paper towels and sprinkle with salt while hot. Serve with the salsa.
Notes
- Use fresh lime juice for the best flavor.
- Do not over-blend the salsa in the processor.
- Roast the vegetables until they are truly charred.
- Thin tortillas make the best crispy style chips.
- Let the salsa cool before you serve it.
- Remove jalapeno seeds to keep the spice low.
- Store the chips in a sealed dry bag.
- Use sea salt for a better chip seasoning.
- Check the oil heat with a small scrap.