My husband and I just came to the realization that the food we enjoy eating most together is Mexican food. Sometimes we end up having it multiple times a week. Tacos, burrito bowls and tons of guac – give it all to us!! Our favorite restaurants are always Mexican too, which is why we both look forward to Cinco de Mayo.
Lucky for my husband, I’m testing out a couple of recipes this week and he’s been able to be my taste-tester. Yesterday he got to enjoy this pico with homemade tortilla chips. I noticed he was kind of hovering over me as I was taking pictures and as soon as I was done, he swooped in and grabbed a chip and pico. And he wonders where our kids get their need to eat whatever I’m eating. Apple doesn’t fall far.
So this pico… it’s super simple and I’m sure very similar to other recipes, but I wanted to post about it because it’s one of the easiest salsas to make and it’s so flavorful. The longer it sits, the better it tastes. And the chips are another nice homemade touch. Super crispy and salty (be generous with your sprinkles of salt!!), just make sure you keep an eye on them in the oven because they crisp up quickly.
If you end up making this, don’t forget to tag #marinamakeseats!
Pico de Gallo & Homemade Chips
Makes about two cups of salsa.
Pico de Gallo
- 1 pint of cherry tomatoes, quartered
- 1/3 cup of red onion, diced
- 2 tablespoons of cilantro, chopped
- Juice of one lime
- 1 tablespoon of olive oil
- 1/2 teaspoon of salt
- 20 white corn tortillas
- Cooking spray
To make the pico de gallo, combine the cherry tomatoes, red onion, cilantro, lime juice, olive oil and salt in a medium bowl. Stir to combine and let the salsa sit for 10-15 minutes to marinade.
While the pico marinades, make the homemade tortilla chips. Preheat the oven to 350. Cut the tortillas in half twice, making four chips from each tortilla. Place flat on a baking sheet, spreading them out and making sure the tortillas do not overlap (you may have to do this in multiple rounds). Spray the tortillas with cooking spray and sprinkle generously with salt and drizzle with lime juice.
Bake for 13-15 minutes and take them out of the oven. Sprinkle with small pinches of paprika and place back in the oven for an additional 2-3 minutes, or until the chips turn golden and crisp. Keep an eye on the chips because they get crispy quickly!
Serve the chips and pico de gallo together.