Food Network: Pico de Gallo with Homemade Tortilla Chips

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Pico de Gallo with Homemade Tortilla Chips
Recipe courtesy Emeril Lagasse

Directions
1 1/2 pounds plum tomatoes, cored, halved, and seeded (about 2 1/2
cups)
3/4 cup finely chopped white onions
1/4 cup chopped fresh cilantro leaves
2 tablespoons fresh lime juice
2 tablespoons minced, seeded jalapeno or serrano chiles (about 2 medium)
1 teaspoon minced garlic
1/2 teaspoon salt
Homemade Tortilla Chips, recipe follows

Cut the tomatoes into 1/4-inch dice and place in a bowl. Add the remaining ingredients and stir well
to combine. Cover and allow to rest at room temperature for 1 hour for the flavors to blend.

Serve with Homemade Chips.

Ingredients
Homemade Tortilla Chips:

Directions
9 corn tortillas, cut into quarters
4 cups corn or vegetable oil
Salt

In a large, heavy saucepan, heat the oil to 360 degrees F.

In batches, add the tortillas to the oil, being careful not to overcrowd, and cook until golden
brown, turning once, 1 to 2 minutes. Remove and drain on paper towels. Season lightly with Essence.
Serve warm or use to make nachos.

Yield: 3 dozen chips