Appetizer: United States – New Mexico / Southwestern United States – Blue Corn Tortilla Chips with Salsa

Serving Size: 6

Approximate Time

Prep 20 min

Cook 15 min

Additional 30 min

Total 1 hr 5 min

Ingredients

- 12 blue corn tortillas (6-inch) (about 10 oz / 280 g total)
- 1 1/2 cups (360 ml) neutral vegetable oil for frying (canola or sunflower) or 3 tbsp (45 ml) oil for baking
- 1 tsp (5 g) fine salt, plus more to taste
- Lime wedges for serving

Salsa
- 1 lb (450 g) roma or vine-ripened tomatoes (about 4 medium)
- 2 medium roasted New Mexico green chiles (Hatch-style), peeled, seeded and chopped (about 6 oz / 170 g)
- 1/2 small white or sweet onion, roughly chopped (about 4 oz / 115 g)
- 1 garlic clove, peeled (about 5 g)
- 1/4 cup (15 g) fresh cilantro, chopped
- 2 tbsp (30 ml) fresh lime juice
- 1/2 tsp (3 g) kosher salt, or to taste
- 1/4 tsp (1 g) ground cumin (optional)
- 1 small jalapeño, seeded and chopped (optional, for more heat)

Instructions

Short Description:
Crisp, homemade blue corn tortilla chips served with a roasted New Mexican green chile and tomato salsa. The chips are crunchy and slightly nutty from blue corn while the salsa brings smoky, bright heat from roasted green chiles and charred tomatoes.

Regional Notes:
This New Mexico variation uses native blue corn tortillas for their distinctive flavor and color, and a salsa that features roasted New Mexican (Hatch-style) green chiles for regional heat and smoke. Unlike generic salsas, the roasted chiles and charred tomatoes give a classic Southwestern profile.

1. Prep the tortillas: stack tortillas and cut each into 6 wedges (like pie slices). Pat dry if damp.
2. Fry method: heat oil in a heavy skillet or Dutch oven to 350°F (175°C). Fry tortilla wedges in batches (do not overcrowd) about 1 to 1 1/2 minutes per batch, turning once, until crisp and lightly browned. Remove with a slotted spoon to a paper towel-lined tray and immediately season with 1 tsp (5 g) salt. Keep warm and repeat with remaining tortillas.
3. Oven-baked alternative: preheat oven to 375°F (190°C). Toss tortilla wedges lightly with 3 tbsp (45 ml) oil and spread in a single layer on two baking sheets. Bake 10–14 minutes, turning halfway, until crisp and edges are lightly browned. Sprinkle with 1 tsp (5 g) salt while warm.
4. Char the tomatoes: while chips cook, place tomatoes directly over a gas flame, under a broiler, or on a hot cast-iron skillet and char until skins are blackened and blistered on all sides, about 6–10 minutes total. Transfer to a bowl and cover to steam for 5 minutes; peel if desired.
5. Roast the chiles: char whole green chiles over a flame or under the broiler until skins blister on all sides. Place in a sealed bag or covered bowl for 10 minutes, then peel, stem and seed, and chop.
6. Make the salsa: in a medium bowl or food processor, combine charred tomatoes (halved), chopped roasted green chiles, onion, garlic, cilantro, lime juice, 1/2 tsp (3 g) salt, and cumin and jalapeño if using. Pulse or finely chop to your preferred texture (chunky is traditional). Taste and adjust salt and lime.
7. Serve: transfer chips to a large platter or bowl and serve alongside the roasted green chile salsa with lime wedges. Keep chips in a single layer or loosely covered so they stay crisp. Reheat briefly in a 300°F (150°C) oven if needed before serving.