Description
This easy homemade salsa recipe combines fire roasted tomatoes, jalapeños, and fresh ingredients for a vibrant and flavorful dip. Paired with crispy homemade tortilla chips, it’s a perfect snack or appetizer that delivers bold, smoky, and tangy flavors with just the right hint of spice.
Ingredients
Scale
Salsa Ingredients
- 28 oz fire roasted canned tomatoes
- 1/2 medium white onion, roughly chopped
- 2 jalapeño peppers, seeded for less heat if desired
- 2 garlic cloves
- 1 lime, juiced
- 1/3 cup fresh cilantro
- 1/2 teaspoon white granulated sugar
- 1 teaspoon salt, more or less to taste
- 1 teaspoon cumin
- 1/2 teaspoon chipotle chili powder, adjust to taste
Tortilla Chips
- Small taco corn tortillas, cut into quarters
- About 2 cups oil (vegetable or canola oil) for frying
Instructions
- Prepare the Salsa: Combine all the salsa ingredients—fire roasted tomatoes, white onion, jalapeños, garlic, lime juice, cilantro, sugar, salt, cumin, and chipotle chili powder—in a blender. Pulse a few times until the mixture reaches a coarse, chunky texture, making sure not to overblend to avoid large pieces of garlic or jalapeño overpowering the salsa.
- Chill and Meld Flavors: Serve the salsa immediately for a fresh, vibrant taste or transfer it into a glass jar with a lid and refrigerate for at least 30 minutes to allow the flavors to meld and intensify.
- Fry the Tortilla Chips: Cut the small taco corn tortillas into quarters. Heat about 2 cups of oil in a skillet or frying pan to 350°F (175°C). Place a wire rack over a baking sheet lined with paper towels to drain the chips. Fry the tortilla pieces in batches for approximately 2 minutes or until golden and crispy, turning them halfway through. Remove with metal tongs or a slotted spatula and place them on the wire rack to drain excess oil.
- Bake the Tortilla Chips (Alternative Method): Preheat the oven to 350°F (175°C). Spread the cut tortilla quarters evenly on a large metal baking sheet. Bake for 5 to 6 minutes, then flip each chip and bake for another 6 to 8 minutes until crisp and lightly golden.
Notes
- For milder salsa, remove seeds from jalapeños before blending.
- The tortilla chips can be fried or baked according to preference or dietary needs.
- Store leftover salsa refrigerated in an airtight container for up to 5 days.
- Adjust salt and chipotle chili powder to taste for desired heat and seasoning levels.
- Use fresh lime juice for best flavor.
