Time: 20 min.

Pico de Gallo Salsa with Tortilla Chips - A Detailed Recipe.

Ingredients:

• 12 corn tortillas diameter 15 cm.
• Vegetable oil for frying
• Fine salt
• 4 plum tomatoes, drained and coarsely chopped
• 1/2 medium onion, finely chopped
• 1 jalapeño (or to taste), minced
• 1/4 cup chopped cilantro

Substituting ingredients
Measuring containers used

1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

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tortilla, plum tomatoes, jalapeno pepper, cilantro

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Preparation:

Step 1
• In a small bowl, combine the tomatoes, onion, jalapeño, and cilantro. Season with salt and pepper. Cover with plastic wrap and let sit for 1 hour.
  Exit: 2 tbsp.
Step 2
• Tortilla chipsPour oil into a large, heavy-bottomed saucepan, about 5 cm deep. Place an oil thermometer in the pan. Heat the oil over medium heat to 180°C.
  
  At this time, cut flatbreads wedges.
  
  Increase the heat to high. Fry the tortillas, turning them with a spatula. Fry in batches until golden brown, about 2 minutes. Using a spatula, transfer the chips to a paper towel-lined plate. Add more oil if it gets low. Cool and sprinkle with salt. Serve with salsa.

Votes: 3