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 Ree Drummond