Restaurant Style Chips and Salsa (Homemade) | CookOS

Restaurant Style Chips and Salsa

Name: Restaurant Style Chips and Salsa (Homemade)
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 6 servings
Cuisine: Mexican
Ingredients: 28 oz can whole peeled tomatoes; 1/2 white onion, roughly chopped; 1/2 cup cilantro, loosely packed; 2 cloves garlic, roughly chopped; 1-2 jalapeños, roughly chopped; 1 tsp salt; 1 lime, juiced; 1 tsp sugar; 12 corn tortillas; 4 cups vegetable oil, for frying; salt, to taste for sprinkling

Restaurant-style salsa and crispy homemade tortilla chips made with canned tomatoes, fresh cilantro, and jalapeños. This quick recipe delivers authentic flavor and texture that rivals restaurant versions in under 15 minutes.

🌍Mexican 🏷️Salsa 🏷️Tortilla chips 🏷️Appetizer 🏷️Snack Restaurant-style

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Total

20 min

Servings

Difficulty

Easy

Est. Cost

$22–$36

Recipe Source

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Ingredients

28 oz can whole peeled tomatoes
1/2 white onion, roughly chopped
1/2 cup cilantro, loosely packed
2 cloves garlic, roughly chopped
1-2 jalapeños, roughly chopped
1 tsp salt
1 lime, juiced
1 tsp sugar
12 corn tortillas
4 cups vegetable oil, for frying
salt, to taste for sprinkling

11 Ingredients

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Instructions

1
In a food processor, combine the canned tomatoes, roughly chopped onion, cilantro, garlic, jalapeños, salt, lime juice, and sugar.
2
Pulse the ingredients in the food processor until the salsa reaches your desired consistency. Do not over-blend.
3
Cut the corn tortillas into quarters to make chips.
4
Heat vegetable oil in a deep fryer or a heavy-bottomed pot to approximately 350°F (175°C).
5
Carefully add the tortilla quarters to the hot oil and fry until golden brown and crispy, about 1-2 minutes.
6
Remove the chips from the oil using a slotted spoon or fryer basket and drain on a wire rack or paper towels. Immediately sprinkle with salt.
7
Serve the fresh salsa with the warm, homemade tortilla chips.

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Tips & Notes

Pro tips

Roughly chop all vegetables—don't over-blend. A chunky texture is key to authentic restaurant salsa.
Fry tortilla chips at exactly 350°F. Too hot and they burn; too cool and they absorb grease instead of crisping.
Taste salsa after blending and adjust salt and lime juice to preference before serving.
Pat fried chips dry with paper towels immediately to remove excess oil and maximize crispness.

Substitutions

White onion → yellow onion or red onion (sweeter; use sparingly)
Cilantro → flat-leaf parsley or omit (cilantro is essential to flavor profile)
Jalapeños → serrano peppers (spicier) or poblano (milder)
Corn tortillas → flour tortillas (will be less crispy; reduce frying time)

Storage & make-ahead

Store fried tortilla chips in an airtight container at room temperature for 3–4 days. Store salsa refrigerated in a sealed container for up to 2 days. Chips are best served fresh and do not reheat well.