This easy homemade chunky salsa is the perfect salsa for "chips and salsa"
This homemade chunky salsa is my go to for the perfect appetizer salsa to pair with chips. Growing up this was the salsa my mom used to make and also was referred to as the "chips salsa." Everyone used to devoured this salsa that was enhanced with my mom's homemade crunchy tortilla chips.
You can either buy a bag or two restaurant style chips to devour this salsa or can make your own chips at home. Trust me you can go through a whole bag of chips in one sitting. This salsa is addicting!
Homemade corn tortilla chips:
Cut the corn tortillas into 6-8 triangle wedges. You can do this 3-4 tortillas at a time to be more efficient.
Baking Tortilla Chips:
Preheat your oven to 350 degrees. Spray a baking sheet with cooking spray, then place tortilla triangles in single layer. Bake for 12-15 minutes. After six minutes turn the tortilla chips with kitchen tongs and bake for another 6-9 minutes. Remove from the oven and add salt.
Air-Frying Corn Tortilla Chips:
Air-fry tortilla wedges at 350 degrees 5-7 minutes. At the 5 minute mark you can shake the basket and continue air frying until the tortilla chips have reached a crispy texture. For a full post on air-frying tortilla chips check out this post on how to air fry corn tortilla chips.
Pan-Frying Tortilla Chips:
Add about ¼ cup of oil ( I use vegetable or olive oil) to your pan in medium high heat then add your tortilla triangles in a single layer turning after about minute with your cooking tongs. Cook for about another minute once they look golden and crisp remove from the pan, and lay on plate with paper towel, so excess oil from the chips is absorbed into the paper towel. I do a few batches of this process, since not all tortilla triangles will fit on the pan. Add more oil if needed to the pan and repeat the process. Add salt to taste. This is our preferred method and most delicious!
What I like about this salsa:
- Mild in taste and makes a great appetizer served with tortilla chips
- Extremely addicting
- Quick and easy to make
If you like your salsa a bit spicier don't remove the jalapeño ribs completely and leave some of the seeds to add that extra punch of spicy-ness to the salsa.
This salsa makes about 1 ½ cups - you can add about ¼ cup of water to make the salsa a bit runnier.
Homemade chunky salsa
Ingredients
- 3 tomatoes
- 2-3 jalapeños (stem, ribs and seeds removed for milder taste)
- 1 garlic clove
- ⅓ cup of chopped white onion
- ¼ cup of finely chopped cilantro
- ¼ teaspoon oregano
- salt to taste
Instructions
- Bring to a boil the tomatoes, jalapeños and garlic
- Chop the white onion and cilantro and put in a medium size bowl
- Once tomatoes, jalapeños and garlic are boiling set aside for a few minutes to cool down.
- Add tomato, jalapeños and garlic to blender and blend until smooth
- Add salsa to the cilantro and onion bowl and stir
- Add oregano and salt to taste
- This makes about 1 cup ½ salsa
- Enjoy with your favorite tortilla chips
Notes
- Instead of white onion you can also use a green onion
- You can add about ¼ water to dilute the salsa a bit
- To make the salsa a bit spicy you can keep some of the white ribs and seeds from the jalapeños
George
Tasty! Jalapenos I used had no punch, even with seeds and ribs. But I like the whole concept, even making my own money saving chips. Thanks
Ana
Thanks for reading! I've had some issues with some jalapenos lacking some of that punch 🙂
Chef Mimi
Yum. A perfect set of ingredients. I might process my tomatoes separately because I would want some texture there, but the flavors sound wonderful!
Ana
Thanks Mimi! Let me know how you like it 🙂