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Ingredients
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Fresh Salsa (Pico de Gallo)
Tortilla Chips (Warm, Oven Method)
Method
Fresh Salsa (Pico de Gallo)
- 1
Prepare tomatoes
Core and finely dice the roma tomatoes into roughly 1/4-inch pieces. If tomatoes are very watery, scoop out seeds and excess juice before dicing to avoid a soupy salsa.
- 2
- 3
Combine and season
In a medium bowl, combine the diced tomatoes, minced red onion, chopped cilantro, and minced jalapeño. Add the fresh lime juice, kosher salt, black pepper, and optional cumin. Drizzle the optional olive oil over the mixture and gently toss to combine.
- 4
Adjust and rest
Taste and adjust seasoning: add more salt or lime juice if needed. Let the salsa rest at room temperature for 10–15 minutes to allow flavors to meld. If making ahead, cover and refrigerate up to 24 hours; bring back to room temperature for 15 minutes before serving.
Tortilla Chips (Warm, Oven Method)
- 5
Preheat and prepare tortillas
Preheat the oven to 375°F (190°C). Stack 3–4 corn tortillas and cut them into 6 wedges each (or use kitchen shears to cut). Repeat with remaining tortillas.
- 6
Toss with oil and salt
Place tortilla wedges in a large bowl. Drizzle the oil over them, then toss gently so wedges are lightly coated. Spread them in a single layer on a large baking sheet (use two sheets if needed). Sprinkle the 1/2 teaspoon kosher salt evenly over the wedges.
- 7
Bake until crisp
Bake in the preheated oven for 8–12 minutes, rotating the pan halfway through, until chips are crisp and edges are lightly golden. Watch closely in the final minutes to prevent burning.
- 8
Warm and serve
Remove chips from oven and let cool for 1–2 minutes. Serve warm alongside the prepared salsa. Optionally transfer chips to a tortilla warmer or wrap in a clean towel to keep warm for service.