Chips & Salsa Recipe
Homemade chips, pico de gallo and pineapple mojo
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Ingredients
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Homemade Chips
Pico de Gallo
Pineapple Mojo
Method
Homemade Chips
- 1
- 2
Cut the Tortillas
Stack the corn tortillas and cut them into quarters to form triangle-shaped chips.
- 3
Fry the Chips
Carefully add the tortilla triangles to the hot oil in batches, frying until golden brown and crispy, about 2-3 minutes per batch.
- 4
Drain and Season
Use a slotted spoon to remove the chips from the oil and place them on paper towels to drain. Sprinkle with salt while still hot.
Pico de Gallo
- 5
Combine Ingredients
In a mixing bowl, combine the diced tomatoes, finely chopped onion, chopped cilantro, and jalapeño.
- 6
Add Lime Juice and Salt
Pour the lime juice over the mixture and sprinkle with salt. Mix well to combine all the flavors.
- 7
Chill
Cover the bowl with plastic wrap and let it chill in the refrigerator for at least 30 minutes before serving to allow the flavors to meld.
Pineapple Mojo
- 8
- 9
Blend Until Smooth
Blend the mixture until smooth and well-combined. Adjust seasoning if needed.
- 10
Serve
Transfer the pineapple mojo to a serving bowl and set aside for dipping.