Anyone who knows me knows that I love chips and salsa. If I could survive on a diet of chips, salsa and guacamole, trust me I would! Surprisingly, while I make fresh guacamole and mango salsa for tacos at home on a regular basis, I have never made traditional fresh salsa (or Pico de gallo as this recipe can also be called) with fresh corn chips. Before leaving for Halifax I was cleaning out our fridge and I realized that I already had all the ingredients besides corn tortilla’s to make fresh salsa and so I decided to try my hand at it. Making this delicious, mouth-watering fresh salsa was as simple and as quick as what a trip to the grocery store would be to buy salsa in a jar and man oh man is it a whole lot better! Fresh salsa and chips are absolutely happening around here more often!
- 4 Fresh tomatoes, finely chopped (I used heirloom tomatoes for colour)
- 1/4 of a large or 1/2 of a small red onion, finely chopped
- 1 jalapeno, finely chopped
- handfull cilantro, chopped
- Juice of 1 lime
- salt + pepper to taste
- Fresh corn tortillas (you can usually find them in the organic refrigerated section at your local grocers)
- Chop and/or dice all indregients, add them to a bowl, add lime and salt and pepper to taste.
- Pre-heat oven to 375 degrees
- Using a sharp knife, cut the round tortillas into 4's. You will have 4 chips per circle.
- Spread chips on a non-stick baking sheet and sprinkle with salt
- Cook chips on one side for 8-10 minutes, flip chips and continue to cook until golden brown
