Fresh Homemade Salsa with Crispy Fried Tortilla Chips

Make the salsa:

1. Add the onion, jalapeño, cilantro, garlic, fire-roasted tomatoes, oregano, salt, cumin and the juice of 2 limes to a food processor.
2. Pulse until the salsa reaches your desired consistency. For a chunkier salsa, pulse just a few times. For a smoother salsa, blend a little longer.
3. Taste and adjust seasoning if needed. Transfer to a serving bowl and refrigerate until ready to serve.

Make the Tortilla Chips:

1. Stack the corn tortillas and cut them into triangles.
2. Heat about oil in a deep skillet or pot to 350°F.
3. Fry the tortilla triangles in batches for 1–2 minutes, turning occasionally, until golden brown and crispy.
4. Remove with a slotted spoon and place on wire rack. Immediately sprinkle with flaky salt while still warm.