Ingredients

• 1 pound tomatoes, diced
• 1 red onion, finely diced
• 1 jalapeno, finely diced and seeded
• 1 clove garlic, smashed
• 1 lime, juiced
• 3 tablespoons freshly chopped cilantro leaves
• Salt and freshly ground black pepper
• Peanut oil, for frying
• 2 teaspoons kosher salt
• 1/2 teaspoon chipotle chili powder
• 8 to 12 corn tortillas

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Instructions

1. Add all salsa ingredients to a bowl and toss.
2. For the chips:
3. Preheat peanut oil in a deep-fryer to 350 degrees F.
4. Mix the salt and chipotle powder together in a small bowl.
5. Arrange the corn tortillas in a stack and cut into 6 equal wedges. Drop into the oil, in batches, and fry until crisp and golden. Remove from the fryer to a paper towel lined sheet tray. Sprinkle the chips immediately with the seasoned salt and serve with the salsa.