If you are anything like me, a big bowl of chips and salsa can make the perfect dinner on occasion. I’m obsessed with fresh salsa, and usually can’t stop eating it until all the chips are gone. Salsa is surprisingly simple to make too. These homemade salsa and chips come together in minutes. Using fresh ingredients in the peak of summer is the key to a good salsa that is full of flavour. Juicy garden tomatoes, luscious cilantro, perfectly ripe bell peppers, spicy jalapeños and zesty lime will have you craving taco Tuesday on Monday through Sunday.

This post was made in partnership with PADERNO. The salsa quickly comes together using PADERNO’s 3-Cup Food Chopper and it’s Vortex Blade Technology to make chopping everything together perfectly. Tortilla chips are fried in the best deep fryer I think I’ve ever used. Seriously, I can’t get over how easy it is to clean. It has a 3.5 L oil capacity, perfect for family-sized meals and the auto-drain function drains the oil into a storage reservoir.

Salsa

2 Large ripe tomatoes
¼ Red onion
½ Red pepper
1 Jalapeño
1 Garlic cloves
1 Tbs olive oil
1 Tsp sugar
1 Tsp salt
1 Tsp garlic salt
½ tsp onion powder
3-4 Sprigs of fresh cilantro
Juice from ½ lime

TIPS:

– I like to add a little sugar in the salsa, which balances out the heat from the jalapeños and acid from the tomatoes.

– Cut the white membrane and seeds from the jalapeño. The membrane can be quite bitter and removing the seeds will allow you to control the heat better.

Roughly chop the tomatoes, onion, red pepper and jalapeños. Add all the ingredients into a food chopper and pulse until desired consistency. Taste and adjust as needed to your taste buds (more lime/salt/jalapeños etc). Serve with fried tortilla chips.

Tortilla Chips:

8 fresh corn tortillas
Oil for frying
Salt, to taste

Preheat deep fryer to 350° F.

Cut tortillas into equal wedges. Fry tortilla wedges in small batches, turning occasionally, until lightly golden brown and crispy. Drain on paper towel and sprinkle with salt while still warm.