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Emeril's Perfect Mexican Salsa And Homemade Tortilla Chips

Emeril's Perfect Mexican Salsa And Homemade Tortilla Chips

  • Yield: 1 cup


  • 3 ripe tomatoes (about 3/4 pound) or one 14-ounce can whole tomatoes, drained
  • 1/4 cup chopped red onion
  • 2 tablespoons minced fresh cilantro
  • 1 clove garlic, minced
  • Juice of two limes
  • 1 tablespoon olive oil
  • 1/4 teaspoon salt
  • 1/4 teaspoon Emeril's Hot Sauce or other red hot sauce
  • 2 1/4 cups vegetable oil
  • 1 cup corn tortillas, cut into quarters
  • Salt


  • In the bowl of a food processor, combine all ingredients and pulse until salsa is mostly smooth but still slightly chunky, about 7 pulses.

  • In a large, heavy deep pot or an electric fryer, heat 2 cups vegetable oil to 360 degrees. Deep-fry tortilla strips until lightly golden and crispy, 1 to 2 minutes. Drain on paper towels. Season with salt.

  • Transfer salsa to a bowl. Serve immediately or cover with plastic wrap and set aside until ready to serve with homemade tortilla chips.