Grilled Salsa with Lime-Salted Chips

Cooking Time

15-20 minutes

Prep Time

20-25 minutes

Serving Size

2 cups of Salsa, 1 pound of chips

Turn up the flavor on your next gathering with this bold and irresistible duo: smoky Grilled Salsa paired with crispy Lime-Salted Tortilla Chips, both made with Wesson Canola Oil. Perfect for summer entertaining or casual snacking, this recipe brings together fire-roasted vegetables and fresh herbs in a deeply flavorful salsa, balanced with zesty, golden-fried tortilla chips.

Wesson Canola Oil shines in both high-heat applications—used to char the salsa ingredients to perfection and to fry the chips until light, crunchy, and golden. A quick toss in lime zest and salt takes the chips to the next level, adding brightness that complements the smoky, slightly spicy salsa.

Whether you’re setting out appetizers for a weekend BBQ or just craving a fresh twist on chips and salsa, this easy, crowd-pleasing recipe is a delicious way to celebrate summer flavors with the reliability and performance of Wesson.

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CONTAINS:

Ingredients

Lime-Salted Tortilla Chips

Corn tortillas 1 lb.

Wesson Canola Oil as needed for frying.

Kosher salt 1 tbsp.

Lime zest 1 tsp.

Grilled Salsa

Roma tomatoes 1 lb.

Red onion, quartered 1 medium.

Jalapeño pepper 1 halved and seeded.

Anaheim or poblano pepper 1 halved and seeded.

Wesson Canola Oil 1 tsp (for grilling).

Water 1/4 cup.

Garlic 1 clove.

Fresh cilantro 1/2 cup, roughly chopped.

Fine salt 1/2 tsp.

Wesson Canola Oil 3 tbsp, for finishing.

Method

Lime-Salted Tortilla Chips

In a small bowl, massage together the lime zest and kosher salt with your fingers. This helps release the essential oils from the zest and infuses them into the salt. Set aside.

In a deep fryer or large Dutch oven, heat Wesson Canola Oil to 350°F (177°C).

Chef’s Tip: A countertop deep fryer is the safest and most consistent way to fry at home. If you’re using a pot, attach a deep-fry thermometer and avoid filling it more than halfway.

Cut the tortillas into six equal wedges. Make sure they’re separated so they fry evenly.

Working in small batches, fry the tortilla wedges in the hot oil. Use a slotted spoon or skimmer to gently stir the chips and ensure even cooking. Fry until golden brown and crispy, about 2–3 minutes per batch.
Chef’s Tip: Watch the bubbles—once the chips stop bubbling, they’re done!

Transfer the hot chips to a large bowl and immediately season with a pinch of the lime salt while they’re still hot and glistening.

Grilled Salsa

1. Grill the Vegetables
Toss the tomatoes, onion, jalapeño, and Anaheim or poblano pepper in 1 teaspoon of oil. Grill over high heat until well charred on all sides—this brings out a smoky depth of flavor.
Chef’s Tip: Want more heat? Keep the seeds in your hot peppers. You can also mix in different pepper varieties to suit your spice preference.

Add the grilled vegetables to a blender along with the water, garlic, cilantro, and salt. Blend until your desired consistency is reached.

Assembly Method

In a large stainless-steel pan, heat 3 tablespoons of Wesson Canola Oil over medium-high heat until shimmering and nearly smoking. Quickly and carefully pour the blended salsa into the hot oil – it may splatter, so be ready!
Chef’s Tip: This traditional technique is known as “frying the salsa” and it deepens the flavor significantly.

Reduce heat to medium and simmer the salsa for 5–10 minutes, stirring often, until slightly thickened.

Let the salsa cool slightly. Serve warm with the lime-scented chips, or refrigerate and serve chilled.