Pico is good on EVERYTHING, and just on its own. I prefer it over salsa most of the time, its a quick, easy and healthy snack I make all the time. Its so refreshing in the summer, and with some homemade chips its next level! Make some for your next taco night, or when your just hanging outside by the pool.
Ingredients:
Half a white onion
2 Roma/plum tomatoes
Juice of two limes
¼ cup chopped cilantro
Kosher salt
12 small yellow corn tortillas (adjust to how many people are eating)
Canola/avocado oil
Lime juice (optional)
Pico De Gallo Directions:
First dice up the roma tomatoes, the half a white onion and add into a bowl.
Next finely chop the cilantro and add into the same bowl
Add the juice of two limes, and season with Kosher salt.
Mix thoroughly. Adjust the cilantro and lime levels to your liking.
Place the Pico in the fridge to chill, then enjoy!
Homemade corn tortilla chips Directions:
Start with adding about a ¼ inch of canola/avocado oil to a large pan and heat, this should take about 7-8 minutes to fully heat up. While the oil heats, take a stack of your tortillas and cut them in four or in six (depending on how large you want your chips, I do a mix).
Get a bowl and line it with a kitchen towel, set aside, get either kitchen towels or napkins and create a bed to place the chips after frying and to allow the excess oil to soak off.
Once the oil is hot, toss about 5-10 chips, depending on your pan size into the hot oil, they should begin to sizzle and fry, after a few seconds use tongs to flip each chip over, allow to fry for a few seconds on that side, once golden quickly scoop out the chips with a scoop strainer out of the oil and place onto the bed of napkins.
Then quickly sprinkle kosher salt on top of them and some lime juice (lime isn't necessary).
As the chips cool, move them over to the bowl lined with the kitchen towel.
Continue this process until you have your desired amount of chips, and enjoy!
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