Tomato Salsa and Chips
I make two versions of this tomato salsa or Pico de Gallo. The first version (recipe below) is a chunkier salsa, with small diced ingredients and mixed with a little tomato juice. My other version is a smoother salsa, where the ingredients are blended lightly in a food processor with a little more tomato juice to create a salsa that is less chunky. Ideally, salsa is at its best after it has had a few hours to rest, allowing the flavors to develop and combine.
Adjust the heat of the salsa by controlling the amount of hot chilies you add. I prefer the flavor of habanero chilies, but any hot chili (jalapeno, Serrano, Cayenne, etc.) will do. Chilies vary in heat levels so add a little at a time until you achieve the heat level you desire. The three habaneros will produce a very hot salsa.
I highly recommend that you peel and de-seed the tomatoes for your salsa. See my post on Tomato Concassé for this technique.
For the Corn Tortilla Chips, cut the corn tortillas into 6 wedges.
In a large 9-quart stockpot, bring the oil to 375 degrees on a deep-fat thermometer. Fry the wedges, 8-10 at a time, until crisp, about 30 seconds.
Using a slotted spoon, remove the chips to a pan lined with paper towels to drain. Sprinkle the chips with kosher salt to taste. Continue with the remaining chips.
Fresh homemade Corn Tortilla Chips are best when made at last minute and served warm. These chips are also great with my Salsa Verde recipe.
The tomato salsa (Pico de Gallo) is great with everything from my Pork Tacos and nachos to a base for grilled fish or with baked eggs in the morning.
Tomato Salsa and Chips
Course: Hors D’OeuvresCuisine: MexicanDifficulty: Easy4
servings35
minutes10
minutesIngredients
10 plum tomatoes
1 medium red onion
1 medium red or green bell pepper
1-3 habanero chilies
3 cloves garlic
2 limes, juiced
1 bunch cilantro (1/2 cup chopped)
2 cups tomato juice
Kosher salt
- Homemade Corn Tortilla Chips
24 six-inch corn tortillas
1 quart canola oil for frying
Kosher salt to taste
Directions
- Remove the core (with a tomato corer) and skin from the tomatoes (see my Tomato Concassé post). Cut in half width-wise, squeeze out the tomato seeds in a strainer suspended in a small bowl (saving the juice and discarding the seeds). Place in a medium-sized mixing bowl.
- Finely dice the red onion and bell pepper and add to the bowl.
- Remove the lethal seeds and ribs from the habanero chilies and mince them along with the garlic. Add to the bowl.
- Add the lime juice and chopped cilantro to the bowl along with both the reserved tomato liquid and the tomato juice. Season with salt to taste. Adjust heat by the amount and type of hot chilies used.
- Homemade Corn Tortilla Chips
- Cut the tortillas into 6 wedges.
- In a large 9-quart stockpot, bring the oil to 375-degrees F. on a thermometer.
- Fry the wedges, 8-10 at a time, until crisp and lightly browned, about 30 seconds. Using a slotted spoon, remove the chips to a pan lined with paper towels to drain. Sprinkle the chips with Kosher salt to taste. Continue with the remaining chips. Chips will keep in an airtight container for 2 days.
