Chips & Salsa Recipe
House-made corn tortilla chips + Pico de Gallo (vg, gf)
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Ingredients
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Chips
Pico de Gallo
Method
Chips Preparation
- 1
Prepare the Tortillas
Cut each corn tortilla into 6 triangular pieces.
- 2
Heat the Oil
In a large pot, heat the vegetable oil over medium-high heat until it reaches 350°F (175°C).
- 3
Fry the Chips
Carefully add the tortilla pieces in batches, frying until they are golden and crispy, about 2-3 minutes per batch.
- 4
Drain and Cool
Remove the chips from the oil and place them on a paper towel-lined plate to drain excess oil. Sprinkle with salt while still warm.
Pico de Gallo Preparation
- 5
Combine Ingredients
In a large bowl, combine diced tomatoes, chopped onion, cilantro, lime juice, jalapeño, and salt.
- 6
Mix Well
Stir the mixture until everything is evenly coated and well combined.
- 7
Let It Rest
Allow the Pico de Gallo to sit for at least 10 minutes to let the flavors meld.