Pico de Gallo with Homemade Tortilla Chips

Total Time:
1 hr 15 min
Prep:
10 min
Inactive:
1 hr
Cook:
5 min

Yield:
about 3 cups
Level:
Easy

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.

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


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    Pico de Gallo

    Recipe courtesy of Rachael Ray