When I go to a Mexican restaurant I fill up on chips and salsa before I ever get my entree. I can easily make a meal out of chips and salsa. I just can’t help myself.
Make this fresh flavorful pico de gallo right at home. It is very easy and so delicious. I make big batches of this salsa during the summer when I’ve got plenty of tomatoes from the garden.
The chips are so simple. No frying. Just a quick sheet pan of tortillas in the oven. Easy peasy.
Enjoy this super simple delightful chips and salsa recipe.
And God said, “Behold, I have given you every plant yielding seed that is on the face of all the earth, and every tree with seed in its fruit. You shall have them for food,” Genesis 1:29
Pico De Gallo
2 to 3 medium tomatoes, finely diced
1/3 cup chopped cilantro
1/4 cup finely chopped onion
1 small fresh jalapeno, finely chopped
1 clove of chopped garlic
1 tablespoon fresh lime juice
½ tsp. salt
Mix all ingredients together in a bowl. Season to taste with additional jalapeno and salt.
Notes: I prefer to use the food processor for the jalapenos. I recommend using a small amount of jalapeno at first. Let it sit for a while, taste it, then add more jalapeno if you like.
Baked Tortilla Chips
12 6-inch corn tortillas
1 tablespoon vegetable oil
Preheat the oven to 350 degrees. Brush both sides of the tortillas with oil. Stack the tortillas and cut the pile into sixths to make chips. Spread the chips in a single layer on two large baking sheets and season with salt. Bake for 12 to 15 minutes until golden brown and crisp. Rotate the baking sheets halfway through cooking.
Notes: Use a thin baking sheet. The chips will come out crispier.