Salsa & Chips Recipe
House made pico de gallo with blue and white corn chips
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Ingredients
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Pico de Gallo (House-made)
Blue & White Corn Chips
Method
Pico de Gallo (House-made)
- 1
Prep the produce
Wash tomatoes, cilantro, and jalapeño. Remove tomato cores and dice tomatoes into roughly 1/4-inch pieces to yield about 4 cups. Finely dice the white onion to yield 1 cup. Remove jalapeño seeds for milder heat, then finely mince to yield about 1-2 tablespoons (use entire pepper if you want more heat). Finely mince the garlic if using. Roughly chop the cilantro and then finely chop to measure 1 cup packed.
- 2
Combine and season
In a medium mixing bowl, combine the diced tomatoes, diced onion, minced jalapeño, minced garlic (if using), and chopped cilantro. Add 2 tablespoons fresh lime juice, 1 teaspoon kosher salt, and 1 teaspoon freshly ground black pepper.
- 3
Rest and adjust
Stir gently to combine. Let the pico sit at room temperature for 10–15 minutes to allow flavors to meld. Taste and adjust seasoning: add more lime juice or up to 1/2 teaspoon more salt if needed. Chill for up to 1 hour before serving if desired; stir again just before plating.
Blue & White Corn Chips
- 4
If using store-bought chips (quick option)
Place 3 cups blue corn chips and 3 cups white corn chips in a large bowl or on a serving platter. Lightly sprinkle 1 teaspoon fine sea salt and toss gently to distribute. Serve immediately with pico de gallo.
- 5
If refreshing/store-bought chips (oven crisping)
Preheat oven to 300°F (150°C). Spread chips in a single layer on a rimmed baking sheet. Lightly brush or spray with a small amount of vegetable oil (about 1 tablespoon spread across the tray) and sprinkle with 1 teaspoon fine sea salt. Bake 5–8 minutes just to warm and re-crisp; watch closely to avoid browning. Remove and cool 1–2 minutes before serving with pico.
- 6
If making chips from fresh corn tortillas (homemade chips)
Cut corn tortillas into wedges (6 wedges per tortilla). Heat 1/2 inch vegetable oil in a heavy skillet over medium-high heat until a small tortilla scrap sizzles immediately (about 350°F/175°C). Fry tortilla wedges in batches, flipping once, until crisp and lightly golden, about 45–60 seconds per side. Transfer to paper towels and immediately season with fine sea salt (about 1 teaspoon total). Combine blue and white chips in a bowl and let drain 1–2 minutes before serving with pico.