Appetizer: United States – Nevada — Southwestern United States – Nevada Desert Tortilla Chips with Prickly Pear Salsa

Serving Size: 4

Approximate Time

Prep 25 min

Cook 1 hr 5 min

Total 1 hr 30 min

Ingredients

- 12 (6-inch) corn tortillas, approx. 1 lb (450 g)
- 2 cups (480 ml) vegetable oil for frying (or 2 tbsp / 30 ml olive oil for baking)
- 1 tsp (5 g) coarse sea salt, plus extra for finishing
- 1/2 tsp (1 g) smoked paprika
- 1/4 tsp (0.5 g) ground cumin
- Zest of 1 lime, about 1 tsp (2 g)

Prickly pear salsa:
- 6 medium prickly pear fruits (tunas), peeled and chopped, about 1 lb (450 g) usable pulp
- 1 medium tomato, seeded and diced, about 6 oz (170 g)
- 1/4 cup (40 g) finely diced red onion
- 1 small jalapeno, seeded and minced, about 1 tbsp (6 g)
- 1/4 cup (15 g) chopped fresh cilantro
- Juice of 1 lime, about 2 tbsp (30 ml)
- 1 tbsp (15 ml) honey or agave syrup
- 1/2 tsp (3 g) kosher salt
- 1/8 tsp (0.5 g) freshly ground black pepper

Optional garnishes:
- Lime wedges
- Extra cilantro
- Crumbled cotija cheese, 2 tbsp (10 g)

Instructions

Short Description:
Crisp house tortilla chips served with a bright, sweet-tangy salsa made from Nevada desert prickly pear fruit, jalapeno, tomato, and lime. The salsa balances the cactus fruit's floral sweetness with fresh acidity and a touch of heat for a shareable Southwestern starter.

Regional Notes:
This Nevada variation uses prickly pear cactus fruit (tuna) harvested in the desert for a distinctly sweet and tangy flavor not found in typical tomato-based salsas. The salsa highlights the fruit raw or lightly crushed to retain its bright color and native desert character, paired with smoky spice on the chips to echo regional Southwestern flavors.

1. Prepare prickly pear fruit safely: wear gloves or handle with a towel to avoid glochids. Rinse fruit, torch or rub to remove remaining tiny spines if present. Cut off both ends, make a lengthwise slit through the skin, and peel the skin away to expose the pulp. Chop pulp and measure about 1 lb (450 g) usable fruit.
2. Strain or de-seed if desired: place chopped prickly pear in a fine-mesh sieve over a bowl and press with a spoon to separate some juice from seeds and pulp for a smoother salsa; reserve both pulp and pressed juice for flavor and texture. For a chunkier salsa, retain seeds and chopped pulp.
3. Combine salsa ingredients: in a medium bowl mix the prepared prickly pear pulp (and up to 2 tbsp / 30 ml of the pressed juice), diced tomato, red onion, minced jalapeno, chopped cilantro, lime juice, honey, 1/2 tsp (3 g) kosher salt, and 1/8 tsp (0.5 g) black pepper. Taste and adjust lime, salt, or honey to balance sweet-tart notes. Chill at least 20 minutes to let flavors meld.
4. Prep tortillas: stack tortillas and cut each into 6 wedges (like a pie) using a sharp knife or pizza cutter. Pat any excess moisture off with paper towel.
5. Fry method (recommended for authentic crispness): heat vegetable oil in a heavy skillet or saucepan to 350°F (175°C). Fry tortilla wedges in batches, 1–2 minutes per side, turning once, until golden and crisp. Use tongs to remove and drain on a paper towel-lined rack. Immediately sprinkle with 1 tsp (5 g) coarse sea salt, smoked paprika, ground cumin, and lime zest; toss lightly to coat.
6. Baking alternative: preheat oven to 375°F (190°C). Brush or lightly spray both sides of tortilla wedges with 2 tbsp (30 ml) olive oil, arrange in a single layer on baking sheets, and bake 10–12 minutes, flipping once, until golden and crisp. Season with salt, smoked paprika, cumin, and lime zest as soon as they come out of the oven.
7. Serve: transfer chips to a large platter or bowl and spoon prickly pear salsa into a serving bowl. Garnish salsa with extra cilantro and lime wedges; offer cotija cheese on the side if using.
8. Storage: store leftover salsa in an airtight container in the refrigerator for up to 3 days (stir before serving). Chips are best served fresh; keep any leftovers in an airtight container at room temperature for up to 24 hours.