HungryForever

HOME-MADE TORTILLA CHIPS WITH PICO DE GALLO DIP

Pico de gallo is a Mexican salsa made of tomato, onion and chilli. It is traditionally made with the red serrano chilli, but I prefer the easier-to-find green jalapeño. Remember, the hottest part of any chilli is the membrane that holds the seeds, so scrape this out before chopping if you are sensitive to heat.

Servings

Ingredients

6 large wheat tortilla wraps
olive oilfor brushing
smoked paprika
Sea salt and freshly ground black pepper

FOR THE PICO DE GALLO DIP

3 ripe tomatoesfinely diced
½ red onionpeeled and finely diced
1tbsp –2 fresh jalapeño chilliesor 1–2bottled jalapeños in brine, chopped
Small bunch of corianderfinely chopped
Juice of ½ lime

Instructions

Preheat the oven to 180°C/Gas 4. Meanwhile, make the dip. Mix the tomatoes and onion together in a bowl and season with salt and pepper. Add the chillies, coriander and lime juice and mix well. Taste and adjust the seasoning as necessary, then leave to stand for 15 minutes.
Brush the tortilla wraps with olive oil on both sides, sprinkle each side with smoked paprika and a pinch of salt, then slice into triangles. Place on one or more baking sheets in a single layer and bake for 3–4 minutes, until golden and crisp. Set aside to cool.
Serve the dip with the tortilla chips alongside.

HOW TO HANDLE CHILLIES

When you’ve been chopping chillies, rub your hands with olive oil before washing them. The oil helps dissolve the capsaicin, the source of the chilli’s heat, which is more soluble in oil than in water, and it will then rinse away easily.