What is it about chips and salsa that gives us all the good feelings? Maybe, because if you are like me, you are drinking a delicious margarita (extra shot, naturally) along with it.
This cantina-style salsa is so quick and easy to make, and it’s throw-down worthy. It has all the fresh ingredients you want to see, and if you pair it with these warm, homemade tortilla chips, it will take a great feat of strength to pace yourself. Personally, I don’t pace myself with margaritas or chips and salsa, but everyone’s different 🙂
Make these chips and salsa for your next barbecue side dish, or even a light, mid day snack when you have company coming over. It’s so easy and so delicious. You will want to share this recipe with everyone!
Cantina Style Chips and Salsa
- 2 medium tomatoes
- 1/2 head green cabbage
- 1 large sweet onion
- 1 serrano pepper another for more heat
- 1 bunch scallions
- 1 bunch cilantro
- 2 large limes juice of
- 1 1/2 tsp sugar
- 1 tsp salt plus more for chips
- 1/2 tsp black pepper
- 32 oz plain, unseasoned tomato juice like Campbells
For the chips
- 40 corn tortillas quartered into triangles
- oil for frying
- Remove stems from tomatoes, and process to a fine chop in a food processor (or by hand and knife). Add to a large mixing bowl.
- Peel onion, and process to a fine chop or by hand with knife to uniform size. Add to bowl.
- Repeat with cabbage, this time a bit finer, about half the size (see picture). Add to bowl.
- Process or mince cilantro and serrano pepper. Add to bowl.
- Slice the root ends off of rinsed scallions, and slice thinly; (do not process). Add to bowl.
- Juice limes, add to bowl, along with sugar, salt and pepper.
- Pour tomato juice over everything, and toss all ingredients well until completely combined. Cover and chill to let flavors come together.
For the chips
- While the salsa chills, make the chips.
- Bring a large stockpot, of about 3 inch deep oil to 350 degrees. (If you don't have a thermometer, this is about medium-high heat, and you can test it by dropping a single tortilla triangle in to see if it sizzles yet.)
- Take a stack of 10 tortillas at a time, cut into 4 quarters. Don't try to do more than this many at a time. Add tortilla triangles to hot oil and fry for about 3 minutes, until golden brown. If they are cooking up too brown, reduce heat slightly. They are done when they are golden.
- When each batch is done, remove from the oil with a wire scoop and to a medium bowl, salt IMMEDIATELY so that the salt sticks to the hot oil, and toss to coat. Transfer to paper towel, or paper lined sheet to soak up excess oil and cool. Repeat with remaining tortillas, working in batches.
- Serve warm with fresh salsa, and margaritas!