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Salsa and Chips

Salsa and Chips

Starters and Sides

This classic Salsa and Chips pairing is full of fresh, vibrant flavors. The salsa, made with ripe tomatoes, green onions, chilies, and cilantro, is perfectly complemented by the tangy lime juice and seasoned with Hawaiian Volcano Sea Salt. The homemade tortilla chips are fried to a golden crisp and sprinkled with more of the smoky or natural Hawaiian Volcano Sea Salt for an irresistibly crunchy and flavorful snack.

Ingredients:

  • 2 large ripe red tomatoes, seeds removed, cut into 1/4” dice, drained on paper toweling
  • 4 green onions, white part and 1 inch of green, sliced thinly
  • 2 serrano chilies or 1 jalapeno chili (seeded or not, to taste), minced
  • Juice of one lime
  • 1/2 cup lightly packed cilantro leaves, minced
  • 1 teaspoon natural Hawaiian Volcano Sea Salt (or more to taste)
  • 1 dozen corn tortillas, stacked and cut into 6 or 8 wedges
  • Peanut oil (for frying)
  • Natural or Guava Hawaiian Volcano Sea Salt (for sprinkling)

Instructions:

  1. Make the Salsa:
    In a bowl, combine diced tomatoes, sliced green onions, minced chilies, lime juice, minced cilantro, and 1 teaspoon of Hawaiian Volcano Sea Salt. Mix well and let it sit for at least 1 hour, or up to 6 hours, to allow the flavors to blend.
  2. Prepare the Chips:
    Heat 1 inch of peanut oil in a large skillet over medium-high heat. Fry the tortilla wedges in batches, ensuring not to overcrowd the pan. Fry until bubbling almost stops and the chips are crispy. Remove the chips with a slotted spoon, drain on paper towels, and immediately sprinkle with Hawaiian Volcano Sea Salt while still hot.
  3. Serve:
    Serve the salsa with the freshly fried tortilla chips, and enjoy!
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