Pico De Gallo and Tortilla Chips

This is a recipe for homemade chunky salsa and tortilla chips. If you don't like too much heat in your food, you can omit the jalapeno. If you don't love tomatoes, you can reduce the Roma tomatoes from 4 to 3.

Supplies:

A cutting board

A sharp knife

A cutting board

2 bowls - one to hold chips and the other to hold the Pico de Gallo

A pinch of salt

A lime cut in half

A 1/2 of a jalapeno that has had the seeds cleaned out

4 Roma tomatoes, chopped

1/3 of a white onion, chopped

1/2 bunch of diced cilantro

Step 1: Bring Together Your Ingredients

You should have 4 Roma tomatoes and a jalapeno that have been rinsed, a lime, a half bunch of cilantro that has been rinsed and a white onion.

Step 2: Cut the Vegetables

The tomatoes should be chopped. The inside of the jalapeno should have the inside cleaned out. You will only need half of it, depending on how much heat you want. The lime should be cut in half and a 1/3 white onion should be used. The cilantro should be rinsed and chopped.

Step 3: Mix Together

The chopped onion, tomatoes, jalapeno, cilantro and the juice of a lime should be mixed together along with a pinch of salt. After you are done with this, set aside and preheat your oven to 350 degrees F. Wash and dry off your cutting board. Stack together six yellow tortillas. Depending on the size of tortillas and the size of chips you want, make 4-6 equal cuts that will produce your tortilla triangles.

Step 4: Add Tortilla Pieces to Baking Sheet

Add your tortilla pieces to a baking sheet. Place the baking pan on the middle rack of your oven and allow to bake for about ten minutes. The color should slightly turn and when tested, they should be crisp to the touch.

Step 5: Remove Chips From Oven and Serve Warm With Pico De Gallo

Remove the chips from your oven and collect in a bowl. Serve with Pico de Gallo.

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