homemade salsa

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Homemade Salsa and Baked Tortilla Chips

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Everyone seems to have their favorite salsa and chip combo, but nothing compares to a freshly made batch of salsa and perfectly baked tortilla chips. If you’ve never made your own salsa before, try this recipe. Super quick and easy and perfect for your next family fiesta night. All you need are some additional nacho toppings and you have the perfect meal!

Prep time: 5 mins | Total time: 10 mins | Serves: 14

Fresh Salsa - what you’ll need

  • 1 1/4 lbs. ripe Roma tomatoes (about 5 - 6)

  • 1 (14.5 oz) can petite diced tomatoes

  • 2 green onions, ends trimmed, chopped into thirds

  • 1/3 cup chopped red onion (about 1/4 of a medium)

  • 1 jalapeno pepper, seeded and roughly chopped

  • 1/3 cup fresh cilantro (about a handful)

  • 1 large clove garlic, roughly chopped

  • 2 Tbsp fresh lime juice

  • 1/2 tsp chili powder

  • 1/4 tsp ground cumin

  • 1/2 tsp granulated sugar (optional)

  • Salt and pepper to taste

How to make

  1. Combine all ingredients in a food processor and pulse in 1 second bursts until all ingredients are finely chopped.

  2. Serve with homemade tortilla chips. Best if served cold. Refrigerate for a few hours to let the flavors marinate together before serving.

  3. Store in refrigerator up to 1 week.

Prep time: 5 mins | Total time: 20 mins | Serves: 2-3

Tortilla Chips - What you’ll need

  • 6-8 small corn tortillas (you can substitute flour if desired), cut into six equal wedges

  • 1 Tbsp cooking oil (Avocado oil is the best & healthiest)

  • 1 - 2 tsp Tajin (optional but makes the chips taste amazing)

  • 1 - 2 tsp salt (use less if you are also using Tajin)

How to make

  1. Preheat the oven to 350ºF. Stack the tortillas on top of each other, then cut into six equal sized wedges.

  2. Place the cut tortillas in a large bowl and drizzle the oil over top. Gently toss the tortilla pieces in the oil until they're all lightly coated. Add Tajin and continue to mix.

  3. Cover a baking sheet with parchment paper, then spread the tortilla pieces out over the surface so that they're in a single layer and overlapping as little as possible. Sprinkle lightly with salt.

  4. Bake the chips for ten minutes, then gently stir and flip the chips. Return the chips to the oven and bake until golden brown (3-5 minutes more). Season with salt once more.

  5. Allow the chips to cool before serving. They will crisp even further as they cool down.