Homemade Chips and Salsa
Chunky restaurant-style tomato salsa with red onion, jalapeño and cilantro, with crisp homemade tortilla chips.
Recipe in testing: I'm cooking it in my TM7™ and will update the steps and the photo with my own.
A bowl of fresh salsa and a basket of warm tortilla chips is how every good Mexican meal starts. This salsa is chunky and bright, with ripe tomatoes, red onion, jalapeño, cilantro and lime, plus a can of diced tomatoes that gives it a saucy base, just like at the restaurant.
The Thermomix® TM7™ chops the onion, garlic, jalapeño and cilantro and then the fresh tomatoes in a few seconds, so the salsa stays chunky. While it rests and the flavors blend, the corn tortillas fry in a pot on the stove until golden, crisp and lightly salted.
Made in the Thermomix® TM7™
Homemade Chips and Salsa
Makes: About 4 cups of salsa and 72 chips
- Prep15 min
- Cook15 min
- Total45 min
- Serves8
Ingredients
For the salsa
For the chips
To serve
Instructions
- Place the onion, garlic, jalapeño and cilantro in the mixing bowl and chop 3 sec/speed 5. Scrape down the sides with the spatula.
- Add the fresh tomatoes and chop 3 sec/speed 4, until chunky.
- Add the canned tomatoes with their juice, lime juice, salt and cumin and mix 5 sec/reverse/speed 3. Taste, add more salt or lime if you like, and refrigerate at least 15 minutes.
- For the chips, heat 3 cm (1 in) of oil in a heavy pot on the stove to 180°C (360°F).
- Fry the tortilla wedges in batches, stirring so they do not stick together, 1 to 2 minutes, until golden and crisp. Drain on paper towels and sprinkle with salt right away.
- Pour the salsa into a bowl, top with jalapeño slices and a little cilantro and serve with the warm chips and lime wedges.
Tips
- Too spicy? Remove all the seeds and white ribs from the jalapeño. Want more heat? Keep them, or add a serrano pepper.
- The salsa keeps 4 days in the fridge and tastes even better after an hour.
- To bake the chips instead, brush the wedges lightly with oil, spread them on baking sheets and bake at 190°C (375°F) for 10 to 12 minutes, turning once.
