Chips & Pico De Gallo Recipe
Recipe information
Make Chips & Pico De Gallo in just 30m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
Chips
Pico de Gallo
Chips
1. Prepare the Tortillas
Cut each corn tortilla into 6 triangles. You can stack them and cut them simultaneously for efficiency.
2. Heat the Oil
In a large pot or deep skillet, heat the vegetable oil over medium-high heat until it reaches 350°F (175°C). You can test the temperature by dropping one tortilla triangle into the oil; it should sizzle immediately.
3. Fry the Chips
Carefully add the tortilla triangles to the hot oil in batches, ensuring not to overcrowd the pot. Fry for about 2-3 minutes or until golden brown, flipping them halfway through for even cooking.
4. Drain and Season
Remove the chips with a slotted spoon and place them on a paper towel-lined plate to drain excess oil. While they are still hot, sprinkle with salt to taste.
Pico de Gallo
5. Chop the Vegetables
Dice the tomatoes, onion, and jalapeño pepper finely. Remove the seeds from the jalapeño if you prefer less heat.
6. Combine Ingredients
In a mixing bowl, combine the diced tomatoes, onion, jalapeño pepper, and chopped fresh cilantro.
7. Add Lime and Salt
Squeeze the juice of the lime over the mixture and add salt to taste. Mix everything together until well combined.
8. Let it Rest
Let the pico de gallo sit for about 15-20 minutes to allow the flavors to meld together before serving.
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