This Salsa Fresca with Homemade Chips recipe delivers vibrant, fresh flavor and crispy texture. It’s a simple kitchen ritual that transforms ripe tomatoes and corn tortillas into a perfect snack. You’ll notice the difference immediately—it tastes like sunshine.
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Why You’ll Love This Salsa Fresca with Homemade Chips
- Unbeatable Freshness: A bright, chunky mix of raw ingredients delivers garden-fresh flavor.
- Surprisingly Simple: No fancy equipment needed—just a knife, bowl, and skillet.
- Ultimate Customization: Control the heat, acidity, and salt to your taste.
- “I Made This!” Feeling: Impress with hand-chopped salsa and golden homemade chips.
Ingredients & Tools
For the Salsa Fresca:
- 500 g ripe Roma tomatoes (about 4-5 large), finely diced
- 1/2 medium white onion, finely diced
- 1-2 jalapeño peppers, minced (seeds removed for milder heat)
- 1/2 cup fresh cilantro leaves and tender stems, chopped
- 2-3 tbsp fresh lime juice (from about 1-2 limes)
- 1/2 tsp fine sea salt, plus more to taste
- 1 small garlic clove, minced (optional, for a bit of bite)
For the Homemade Chips:
- 8 small corn tortillas (about 15 cm diameter)
- 500 ml neutral oil for frying (like vegetable, canola, or avocado oil)
- 1 tsp fine sea salt, for sprinkling
Tools: A sharp chef’s knife, a large mixing bowl, a large skillet or Dutch oven for frying, a slotted spoon or spider strainer, and a paper towel-lined plate or baking sheet.
Notes: Use the ripest, reddest tomatoes and the freshest cilantro for the best flavor.
Nutrition (per serving)
| Calories: | 210 kcal |
| Protein: | 3 g |
| Fat: | 12 g |
| Carbs: | 25 g |
| Fiber: | 4 g |
Serves: 4 | Prep Time: 20 minutes | Cook Time: 10 minutes | Total Time: 30 minutes
Before You Start: Tips & Ingredient Notes
- Tomato Choice is Key. Firm, meaty Roma (plum) tomatoes are ideal because they have less watery pulp and seeds than beefsteak tomatoes. This means your salsa won’t get watery and will hold its beautiful, chunky texture.
- Don’t Skip the Resting Time. I know it’s tempting to dive right in, but letting the finished salsa sit for 15-20 minutes before serving is a game-changer. It allows the salt to draw out the tomato juices and lets all the flavors meld together beautifully.
- Control Your Heat. The heat in a jalapeño is concentrated in the white ribs and seeds. For a mild salsa, remove them completely. For medium heat, remove about half. For a real kick, mince the whole pepper, seeds and all. You’re the boss of the spice level.
- Oil Temperature is Everything for the Chips. If the oil isn’t hot enough, the chips will be greasy and soggy. If it’s too hot, they’ll burn before crisping up. A cooking thermometer is your best friend here, aiming for that sweet spot of 175°C.
How to Make Salsa Fresca with Homemade Chips
Step 1: Prepare Your Salsa Ingredients. Start by dicing your tomatoes. I like to cut them in half, scoop out the watery seed pulp with a spoon, and then dice the firm flesh—this is the secret to a non-watery salsa. Next, finely dice the white onion and mince the jalapeño, remembering to adjust the seeds for your preferred heat level. Give the cilantro a rough chop and have your limes ready to juice.
Step 2: Combine and Season the Salsa. Add all your prepped tomatoes, onion, jalapeño, and cilantro to a large mixing bowl. Pour in the fresh lime juice—start with 2 tablespoons, you can always add more. Sprinkle the salt over everything. Now, gently fold everything together with a spoon or spatula. You’ll notice the colors immediately start to look vibrant together. Taste it! Adjust with more salt or lime juice if needed. Now, set it aside to let the magic happen while you make the chips.
Step 3: Cut the Tortillas for Chips. Stack your corn tortillas into a small pile. Using a sharp knife, cut the stack into six even wedges, like you’re cutting a pizza. This will give you 48 perfect, triangle-shaped chips ready for frying. Separate the wedges so they don’t stick together.
Step 4: Heat the Oil. Pour your neutral oil into a large, heavy-bottomed skillet or Dutch oven. You want enough oil to be about 2-3 cm deep. Attach your cooking thermometer and heat the oil over medium-high heat. The target temperature is 175°C. This is crucial—if you don’t have a thermometer, you can test it by dropping in a small tortilla scrap; it should sizzle vigorously and rise to the surface immediately.
Step 5: Fry the Chips in Batches. Once the oil is hot, carefully add a single layer of tortilla wedges. Don’t overcrowd the pan, or the temperature will drop and they’ll steam instead of fry. They will bubble and begin to curl at the edges. Fry for about 60-90 seconds, flipping once with your slotted spoon, until they are a light golden brown and completely crisp.
Step 6: Drain and Season the Chips. Use the slotted spoon to transfer the finished chips to the paper towel-lined plate or baking sheet. Let the excess oil drain for a moment, then immediately sprinkle them with a pinch of salt while they’re still hot and oily—this helps the salt stick. Continue frying the remaining tortilla wedges in batches, always letting the oil come back up to temperature between batches.
Step 7: Serve and Enjoy Immediately. By now, your salsa will have rested and the flavors will be perfectly married. Give it one last stir. Pile the warm, salty, homemade chips high on a platter next to the bowl of vibrant salsa fresca. Dive in and experience the incredible contrast of the cool, fresh salsa with the warm, crispy chips.
Storage & Freshness Guide
- Fridge: Store salsa in an airtight container for 2–3 days; chips at room temperature.
- Freezer: Not recommended for salsa; chips can be frozen but may lose crispness.
- Reviving: Re-crisp chips in a 175°C oven for 3–5 minutes.
Serving Suggestions
Complementary Dishes
- Chicken Tinga Tacos — The smoky, shredded chicken is a fantastic flavor companion and turns your snack into a full-blown feast.
- Beef or Bean Quesadillas — A classic pairing. The creamy, cheesy interior of a quesadilla is the perfect rich counterpart to the bright, acidic salsa.
- Grilled Corn (Elote) — Double down on the Mexican street food vibe. The creamy, cheesy, spicy corn is a messy, joyful side that everyone loves.
Drinks
- A Classic Margarita — The sharp, citrusy notes of a good margarita cut through the richness of the chips and accentuate the lime in the salsa beautifully.
- Ice-Cold Mexican Lager — There’s nothing more refreshing. The light, crisp beer cleanses the palate between bites and is the ultimate casual pairing.
- Sparkling Water with Lime — A non-alcoholic option that provides the same palate-cleansing fizz and citrus zing, keeping everything feeling light and fresh.
Something Sweet
- Mango Sorbet — The tropical sweetness and smooth, cold texture of mango sorbet is a dreamy way to finish a meal that started with a bit of spice.
- Churros with Chocolate Sauce — Stay with the fried, cinnamon-sugar theme! The warm, doughy churros dipped in rich chocolate are a decadent, celebratory end.
- Flan — The creamy, cool, caramel-topped custard is a timeless dessert that provides a smooth, sweet contrast to the bold, savory flavors you just enjoyed.
Top Mistakes to Avoid
- Mistake: Using overripe, watery tomatoes. This is the number one reason for a soupy salsa. The excess liquid will pool at the bottom of your bowl, diluting all the lovely flavors and making your chips soggy. Stick with firm Romas.
- Mistake: Over-stirring or mashing the salsa. You’re making a rustic, chunky salsa, not a puree. Gently fold the ingredients to combine them while maintaining their individual textures and integrity.
- Mistake: Frying the chips in cold or overcrowded oil. I’ve messed this up before too… it leads to greasy, limp chips that no amount of salt can save. Keep the oil hot and fry in small, manageable batches for the crispiest results.
- Mistake: Salting the chips after they’ve cooled. The salt needs the residual heat and a tiny bit of surface oil to adhere properly. If you wait, the salt will just bounce right off.
Expert Tips
- Tip: Add a pinch of sugar. If your tomatoes are a little less than perfectly ripe, a tiny pinch of sugar (about 1/4 tsp) can help balance the acidity and round out the flavor of the salsa without making it taste sweet.
- Tip: Bake your chips for a lighter option. Don’t feel like frying? Brush the tortilla wedges lightly with oil, arrange them in a single layer on a baking sheet, and bake at 190°C for 8-12 minutes, flipping once, until crisp and golden.
- Tip: Let the onion mellow. If you’re sensitive to the sharp, raw bite of onion, you can soak your diced onion in a bowl of cold water with a splash of lime juice or vinegar for 10 minutes before adding it to the salsa. This tames the pungency nicely.
- Tip: Make the salsa ahead (partially). You can pre-chop the onion, jalapeño, and cilantro and store them together. Wait to dice the tomatoes and combine everything until about 30 minutes before serving to keep the texture perfect.
FAQs
Can I make the salsa ahead of time?
You can, but with a caveat. It’s best made no more than a few hours in advance. The salt will continue to draw liquid from the tomatoes, so it will become more watery the longer it sits. If you must prep it a day ahead, chop everything except the tomatoes and cilantro, and combine it all just before serving. The chips, however, are always best served the same day, warm and fresh.
My salsa is too watery. How can I fix it?
Don’t worry, this happens! The easiest fix is to drain off the excess liquid that has pooled at the bottom of the bowl. You can also serve it with a slotted spoon. For next time, remember to core and de-seed your tomatoes thoroughly—that’s where most of the water hides. A less common trick is to add a tablespoon of finely grated onion; its pulp will help absorb some of the juice.
Can I use flour tortillas for the chips?
You can, but the result will be quite different. Flour tortillas make a softer, chewier chip that’s more like a pita chip, whereas corn tortillas give you that classic, shatteringly crisp texture. Corn is highly recommended for the authentic experience, but if flour is all you have, just know they’ll puff up and be a bit more bread-like.
How should I store leftovers?
Store the salsa and chips separately, both in airtight containers. The salsa will keep in the fridge for 2-3 days, though it will get more liquidy. The chips will lose their crispness but can be revived in a 175°C oven for 3-5 minutes to make them crunchy again. Do not store them in the fridge, as this will make them stale.
What’s a good substitute for cilantro?
I know cilantro can be a divisive herb! If you’re one of those people for whom it tastes like soap, fresh parsley is your best bet. It will provide a similar fresh, green note without the polarizing flavor. You could also use a smaller amount of fresh chopped mint or even a combination of chives and basil for a different, but still delicious, herbal profile.
Salsa Fresca With Homemade Chips
Make the best Salsa Fresca with Homemade Chips! This easy recipe delivers fresh flavor and crispy chips in 30 minutes. Get the step-by-step guide now!
Ingredients
For the Salsa Fresca:
-
500 g ripe Roma tomatoes (about 4-5 large, finely diced)
-
1/2 medium white onion (finely diced)
-
1-2 jalapeño peppers (minced, seeds removed for milder heat)
-
1/2 cup fresh cilantro leaves and tender stems (chopped)
-
2-3 tbsp fresh lime juice (from about 1-2 limes)
-
1/2 tsp fine sea salt (plus more to taste)
-
1 small garlic clove (minced, optional, for a bit of bite)
For the Homemade Chips:
-
8 small corn tortillas (about 15 cm diameter)
-
500 ml neutral oil for frying (like vegetable, canola, or avocado oil)
-
1 tsp fine sea salt (for sprinkling)
Instructions
-
Start by dicing your tomatoes. I like to cut them in half, scoop out the watery seed pulp with a spoon, and then dice the firm flesh—this is the secret to a non-watery salsa. Next, finely dice the white onion and mince the jalapeño, remembering to adjust the seeds for your preferred heat level. Give the cilantro a rough chop and have your limes ready to juice.01
-
Add all your prepped tomatoes, onion, jalapeño, and cilantro to a large mixing bowl. Pour in the fresh lime juice—start with 2 tablespoons, you can always add more. Sprinkle the salt over everything. Now, gently fold everything together with a spoon or spatula. You’ll notice the colors immediately start to look vibrant together. Taste it! Adjust with more salt or lime juice if needed. Now, set it aside to let the magic happen while you make the chips.02
-
Stack your corn tortillas into a small pile. Using a sharp knife, cut the stack into six even wedges, like you’re cutting a pizza. This will give you 48 perfect, triangle-shaped chips ready for frying. Separate the wedges so they don’t stick together.03
-
Pour your neutral oil into a large, heavy-bottomed skillet or Dutch oven. You want enough oil to be about 2-3 cm deep. Attach your cooking thermometer and heat the oil over medium-high heat. The target temperature is 175°C. This is crucial—if you don’t have a thermometer, you can test it by dropping in a small tortilla scrap; it should sizzle vigorously and rise to the surface immediately.04
-
Once the oil is hot, carefully add a single layer of tortilla wedges. Don’t overcrowd the pan, or the temperature will drop and they’ll steam instead of fry. They will bubble and begin to curl at the edges. Fry for about 60-90 seconds, flipping once with your slotted spoon, until they are a light golden brown and completely crisp.05
-
Use the slotted spoon to transfer the finished chips to the paper towel-lined plate or baking sheet. Let the excess oil drain for a moment, then immediately sprinkle them with a pinch of salt while they’re still hot and oily—this helps the salt stick. Continue frying the remaining tortilla wedges in batches, always letting the oil come back up to temperature between batches.06
-
By now, your salsa will have rested and the flavors will be perfectly married. Give it one last stir. Pile the warm, salty, homemade chips high on a platter next to the bowl of vibrant salsa fresca. Dive in and experience the incredible contrast of the cool, fresh salsa with the warm, crispy chips.07
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