Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Salsa Verde
Pico de Gallo
Mango Salsa
Tortilla Chips
Method
Salsa Verde
- 1
Prepare Tomatillos
Remove the husks from the tomatillos and rinse them under cold water.
- 2
- 3
Taste and Adjust
Taste the salsa and adjust the seasoning with more salt or lime juice, if necessary.
Pico de Gallo
- 4
- 5
Mix Salsa
In a bowl, combine the diced tomatoes, onion, jalapeño, cilantro, lime juice, and salt. Mix well.
- 6
Taste and Adjust
Taste the pico de gallo and adjust the seasoning if necessary.
Mango Salsa
- 7
Prepare Mango
Peel and dice the ripe mango. Remove the pit and cut into small cubes.
- 8
Chop Other Ingredients
Dice the red bell pepper and red onion. Chop the cilantro finely.
- 9
- 10
Taste and Adjust
Taste the mango salsa and adjust the seasoning if necessary.
Tortilla Chips
- 11
Cut Tortillas
Cut the corn tortillas into triangles.
- 12
Heat Oil
In a large pan, heat the vegetable oil over medium heat.
- 13
Fry Chips
Once the oil is hot, add the tortilla triangles in batches and fry until golden and crispy, about 2-3 minutes per batch.
- 14
Drain Chips
Remove the chips with a slotted spoon and drain on paper towels. Season with salt immediately.
