Pico de Gallo with Homemade Tortilla Chips Recipe courtesy Emeril Lagasse
Prep Time: 10 min Inactive Prep Time: 1 hr 0 min Cook Time: 5 min Level: Easy Serves: about 3 cups Directions 1 1/2 pounds plum tomatoes, cored, halved, and seeded (about 2 1/2 cups) 3/4 cup finely chopped white onions 1/4 cup chopped fresh cilantro leaves 2 tablespoons fresh lime juice 2 tablespoons minced, seeded jalapeno or serrano chiles (about 2 medium) 1 teaspoon minced garlic 1/2 teaspoon salt Homemade Tortilla Chips, recipe follows Cut the tomatoes into 1/4-inch dice and place in a bowl. Add the remaining ingredients and stir well to combine. Cover and allow to rest at room temperature for 1 hour for the flavors to blend.
Serve with Homemade Chips. Ingredients Homemade Tortilla Chips: 9 corn tortillas, cut into quarters 4 cups corn or vegetable oil Salt In a large, heavy saucepan, heat the oil to 360 degrees F. In batches, add the tortillas to the oil, being careful not to overcrowd, and cook until golden brown, turning once, 1 to 2 minutes. Remove and drain on paper towels. Season lightly with Essence. Serve warm or use to make nachos. Yield: 3 dozen chips
Pico de Gallo with Homemade Tortilla Chips
Recipe courtesy Emeril Lagasse
Prep Time: 10 min Inactive Prep Time: 1 hr 0 min Cook Time: 5 min
Level: Easy
Serves: about 3 cups
Directions
1 1/2 pounds plum tomatoes, cored, halved, and seeded (about 2 1/2 cups)
3/4 cup finely chopped white onions
1/4 cup chopped fresh cilantro leaves
2 tablespoons fresh lime juice
2 tablespoons minced, seeded jalapeno or serrano chiles (about 2 medium)
1 teaspoon minced garlic
1/2 teaspoon salt
Homemade Tortilla Chips, recipe follows
Cut the tomatoes into 1/4-inch dice and place in a bowl. Add the remaining ingredients and stir well to combine. Cover and allow to rest at room temperature for 1 hour for the flavors to blend.
Serve with Homemade Chips.
Ingredients
Homemade Tortilla Chips:
9 corn tortillas, cut into quarters
4 cups corn or vegetable oil
Salt
In a large, heavy saucepan, heat the oil to 360 degrees F.
In batches, add the tortillas to the oil, being careful not to overcrowd, and cook until golden brown, turning once, 1 to 2 minutes. Remove and drain on paper towels. Season lightly with Essence. Serve warm or use to make nachos.
Yield: 3 dozen chips