Rustic Amarillo-Style Salsa Roja with Fresh Tortilla Chips
A smoky, vibrant red salsa made from fire-roasted tomatoes, smoky chipotle, and fresh garlic, served alongside crisp homemade tortilla chips. This mexican-inspired snacks ready in about 30 minutes blends medium roma tomatoes, medium white onion, quartered, garlic cloves, peeled into a versatile sauce that lifts everything from grain bowls and roasted vegetables to grilled proteins — a small-batch staple worth keeping in the fridge. Each serving lands at about 150 calories and feeds 6, so a small batch covers several meals across the week without taking over the fridge. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 6 medium roma tomatoes
- 1/2 medium white onion, quartered
- 3 garlic cloves, peeled
- 1 tbsp chipotle chili in adobo sauce
- 1/4 cup fresh cilantro leaves
- 2 tbsp fresh lime juice
- 1 tsp salt
- 3 tbsp vegetable oil
- 12 corn tortillas
Instructions
- Step 1: Preheat a cast-iron skillet or grill pan over medium-high heat. Add 6 roma tomatoes, 1/2 medium quartered white onion, and 3 peeled garlic cloves, roasting for 8-10 minutes until blackened and blistered on all sides.
- Step 2: Transfer the roasted vegetables to a blender along with 1 tbsp chipotle chili in adobo sauce, 1/4 cup fresh cilantro leaves, 2 tbsp fresh lime juice, and 1 tsp salt. Blend until slightly chunky but well combined.
- Step 3: Heat 3 tbsp vegetable oil in a large skillet over medium heat. Pour salsa into the skillet and simmer gently for 5 minutes until flavors meld and salsa thickens slightly.
- Step 4: Meanwhile, cut 12 corn tortillas into sixths and fry in hot vegetable oil (about 350°F) in batches until golden and crisp, about 2 minutes per batch. Drain on paper towels and sprinkle lightly with salt.
- Step 5: Serve the warm salsa roja in a bowl alongside the fresh tortilla chips for dipping.
Equipment for this recipe
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Frequently asked questions
How long does Rustic Amarillo-Style Salsa Roja with Fresh Tortilla Chips take to make?
Total time is about 30 minutes (15 min prep + 15 min cook). A small batch typically covers several meals in the week — store as the recipe directs.
How do I store leftover Rustic Amarillo-Style Salsa Roja with Fresh Tortilla Chips?
Transfer to an airtight jar and refrigerate for up to 5–7 days. Most sauces freeze well for up to 2 months — portion into small containers or freezer bags so you can thaw only what you need. Stir before serving; cream- or yogurt-based sauces may separate on standing.
Can I substitute ingredients in Rustic Amarillo-Style Salsa Roja with Fresh Tortilla Chips?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Rustic Amarillo-Style Salsa Roja with Fresh Tortilla Chips for a different number of people?
The recipe is written for 6 servings. Multiply each ingredient by (your serving target / 6). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Rustic Amarillo-Style Salsa Roja with Fresh Tortilla Chips?
Mexican snacks like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
