Pico de Gallo with Lime Chips

Pico de Gallo with Lime Chips
Sunday is Cinco de Mayo, which is a perfect excuse to chow down on awesome Mexican food (aka the most amazing food ever). To help you celebrate, I’m sharing possibly the easiest Mexican food you can make: pico de gallo. And, if you really want to have fun, try making these lime chips to go with it. Yes, I know I made homemade chips just a few weeks ago, but these are lime ones – I had to do it again!

Now, pico de gallo and I have a little bit of a history. I’ve always been completely opposed to chunky salsas, so naturally, I never wanted to give pico de gallo the time of day. But, over the last few months, I’ve been completely guilty of sneaking little tastes of it every time TJ orders some. Because I am ridiculous, I didn’t want to admit to myself that I was kind of starting to like it. I finally decided to embrace it and make it for myself, and guess what? TJ and I ate almost all of it in one sitting- oops? The moral of the story is, sometimes tastes change, and when they do, you sometimes go completely overboard eating something you thought you hated. Moral number 2: you definitely need to make this pico de gallo this weekend.

Happy Cinco de Mayo!
Serves 4

for the chips:
8 corn tortillas
olive oil
juice from 1 lime
2 tsp salt

for the pico de gallo:
1/2 medium white onion
1 cup water
1 large tomato
1/4 cup cilantro, chopped
1 jalapeno

Mix the salt into the lime juice. Brush both sides of each tortilla with olive oil and the lime juice and salt mixture. Cut into fourths.

Arrange in a single layer on a foil-lined baking sheet and bake at 350 for about 20 minutes, or until the chips are golden and crispy. 

Finely chop the onion, place in bowl of ice water, and stir; drain.

Chop the tomatoes.

Chop the cilantro.

Remove the seeds from one half of the jalapeno, and finely chop.

Combine the onions, tomatoes, cilantro, and jalapeno, and stir together.

Refrigerate, then serve with the chips.


Adapted from this recipe

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