Chips & Pico De Gallo Recipe

Time30m

Serves4

Make Chips & Pico De Gallo Recipe in just 30m. Get the full recipe with step-by-step instructions at pekinthechef.com.

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Ingredients

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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.

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.