Big Game Chips Salsa (Print View)
Crispy tortilla chips paired with fresh tomato salsa, a vibrant and easy snack for any occasion.
# What You Need:
→ Salsa
01 - 4 ripe tomatoes, diced
02 - 1 small red onion, finely chopped
03 - 1–2 jalapeño peppers, seeded and finely chopped
04 - 1/2 cup fresh cilantro, chopped
05 - 2 cloves garlic, minced
06 - Juice of 1 lime
07 - 1/2 teaspoon salt
08 - 1/4 teaspoon freshly ground black pepper
→ Chips
09 - 1 large bag (approximately 10.5 ounces) tortilla chips, store-bought or homemade
# How to Make It:
01 - In a large bowl, combine diced tomatoes, red onion, jalapeños, cilantro, and garlic.
02 - Add lime juice, salt, and black pepper. Mix well to combine.
03 - Taste and adjust seasoning if needed. For extra heat, add more jalapeño.
04 - Cover and refrigerate for at least 10 minutes to let flavors meld.
05 - Just before serving, transfer salsa to a serving bowl.
06 - Arrange tortilla chips on a large platter or in a basket.
07 - Serve chips alongside the salsa.
# Expert Tips:
01 -
- It comes together in 15 minutes flat but tastes like you spent forever on it
- The flavors actually get better as it sits, so make it ahead and relax
02 -
- Watery tomatoes happen, especially in winter, so if your salsa looks too thin after sitting, simply drain off some excess liquid before serving
- The salsa tastes muted at room temperature but the flavors sing when slightly chilled, so that fridge time serves double duty
03 -
- Mix everything in a glass or ceramic bowl, metal can sometimes give a slight off taste to acidic foods
- Double the recipe because this disappears faster than you expect and leftover salsa keeps for days