Home Made - Chips & Pico Degallo Recipe

Prepare tomatoes

Wash tomatoes, remove cores, then finely dice so you have roughly 3 cups. If tomatoes are very juicy, remove some seeds and pulp before dicing to avoid a watery salsa.

Dice onion and jalapeño

Peel and finely dice 1/2 cup white onion (about 1/4 of a medium onion). Remove seeds and ribs from the jalapeño for less heat (or keep them for spicier salsa), then finely mince the jalapeño. Measure about 1 jalapeño.

Chop cilantro and mince garlic

Roughly chop fresh cilantro leaves and tender stems until packed measure is about 1/2 cup. If using garlic, finely mince 1 clove.

Combine and season

In a medium bowl combine the diced tomatoes, diced onion, minced jalapeño, chopped cilantro and minced garlic (if using). Add 2 tablespoons fresh lime juice, 1 teaspoon kosher salt, and 1/4 teaspoon black pepper. If desired, add 1/8 teaspoon ground cumin for a warm note. Stir gently to combine.

Rest and adjust

Let the pico rest at room temperature 10–15 minutes to allow flavors to meld. Taste and adjust seasoning with additional salt or lime juice as needed. Chill up to 2 hours if making ahead, but bring back to room temperature before serving for best flavor.

Prepare tortillas

Stack tortillas and cut each into 6 wedges (similar to pizza slices). Keep wedges covered with a damp towel while you work to prevent drying.

Heat oil

Pour 2 cups neutral oil into a heavy skillet or medium pot to a depth of about 1/2 to 3/4 inch. Heat oil over medium-high until it reaches 350°F (175°C) or a small tortilla corner sizzles immediately when added. If you don't have a thermometer, test with one wedge: it should bubble steadily but not smoke.

Fry in batches

Working in batches of 6–8 wedges (do not overcrowd), carefully add tortilla wedges to the hot oil. Fry 1 to 1.5 minutes per side, turning once with tongs, until chips are golden and crisp. Total frying time per batch ~2–3 minutes. Adjust heat as needed to maintain 325–350°F (160–175°C).

Drain and season

Using a slotted spoon or tongs, transfer fried chips to a paper towel–lined baking sheet. While still warm, sprinkle with 1 teaspoon kosher salt and, if using, 1/2 teaspoon chili-lime seasoning or smoked paprika for extra flavor. Toss lightly so seasoning adheres.

Cool and serve

Let chips cool for 5 minutes to crisp fully. Serve chips immediately with the pico de gallo. Store cooled chips in an airtight container for up to 2 days (they will lose some crispness).