Jan 12, 2010 Posted by Lisa Milone on Jan 12, 2010 | 8 comments

Pico de Gallo & Corn Tortilla Chips

Happy Tuesday! I don’t know about you, but I’m still trying to get used to a normal schedule now that the holidays are over. I really miss sleeping in, but black tea every morning has been a huge help! I have wanted to try a new brand of tea lately. Any ideas?

I wanted to share this simple, healthy recipe. Pico & chips is a long time favorite of mine. Pico de Gallo is easy to prepare and tastes great with chips, added to taco salad, and is even a tasty addition to an omelet in the morning.

Pico de Gallo

Ingredients:
6 Roma tomatoes, seeded and finely chopped
½ onion, finely chopped
½ jalapeño, seeded and finely chopped
½ cup chopped cilantro
Juice of one lime
Salt & Pepper

Combine all ingredients in a large bowl. Cover and chill for an hour. Serve with tortilla chips.

Tortilla Chips

Ingredients:
12 6″ sprouted corn tortillas
1 cup coconut oil
Salt

With a pizza cutter or large knife, cut the tortillas into quarters.

Heat oil over medium to medium-high heat in a large saucepan or skillet. Tip: if the oil is the correct temperature, it should bubble up when a tortilla slice is dipped in.

Fry the pieces for 1-2 minutes on each side. They should be crisp when they’re ready. If they still bend, they aren’t ready yet.

Remove with a large spoon or tongs. Place the chips on paper towels to cool and sprinkle with salt.