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Combine all the ingredients in a blender and pulse a few times until it's blended to small, coarse chunks.
Don't make it too chunky because you don't want to bite into a big piece of garlic or jalapeno.
Serve right away or transfer into a glass jar with a lid and refrigerate.
Frying: Use small taco corn tortillas and cut them into quarters. Preheat about 2 cups of oil in a skillet until it reaches 350°F.
Set a wire rack inside a baking sheet and cover it with paper towels to catch excess oil.
Fry the tortilla pieces a few at a time, for a couple of minutes, until golden and crispy, flipping them halfway through.
Baking: Spread cut tortillas on a large metal baking sheet. Preheat the oven to 350°F and bake them for 5-6 minutes.
Flip each tortilla chip and bake another 6-8 minutes.