Wednesday, June 4, 2014
Homemade Pico De Gallo and Oven Baked Corn Tortilla Chips

Oh summer time…we love you so. Don't get me wrong, I love all the seasons, but I celebrate the great things about all of them and fresh produce is a summer time favorite here. I have been making my own homemade pico de gallo for years, but honestly, I would put the ingredients in the food processor, blend it to the consistency we wanted and be done with it. Well, a couple of weeks ago, at the beach, I didn't have the luxury of a food processor and using a blender would have made a foamy soup. Not what I was looking for at all. Oh and you need fresh pico de gallo when you're having fish tacos and vegetarian tacos at the beach. So, I hand chopped it.

Just give me a spoon! I could eat this all by it's self!

I can't even begin to tell you how good that was. So, since being home, I've now hand chopped pico de gallo three times and we are already wanting more! It doesn't take long, about 10 to 15 minutes. I love kitchen therapy (and running therapy and lifting therapy and yoga therapy…sounds like I need therapy ;-) so, a few minutes of chopping is actually enjoyable for me. Don't let the chopping scare you off. Seriously, this is worth it!


Also, if you've never baked your own corn tortilla chips, I highly recommend it. They are so crispy, thick and crunchy without being greasy. They are so good and a perfect accompaniment to this thick and chunky pico de gallo.

Fresh Pico De Gallo
makes about 3 cups

5 Large Roma Tomatoes (about 1 1/2 lbs)
4 Green Onions
2 Garlic Cloves, minced
1/2 Jalapeño, without seeds if you don't want too much heat
1/4 tsp Salt
hand full of fresh Cilantro
juice from half a Lime

Chop everything to your desired size. Mix together and enjoy!


Baked Corn Tortilla Chips

Corn Tortilla Taco Shells
Salt

Preheat your oven to 375º. Spray baking sheet with oil.

Cut your corn tortillas into quarters. Arrange your chips on the baking sheet without overlapping. Spray the top of the chips with a little of the oil and lightly salt. Bake for 5-10 minutes, watching carefully. When slightly browned, turn the chips over, return to oven and bake for an additional 5-10 minutes or until they are browned to your liking.

What's your favorite thing about summer? Do you have a favorite food you eat a lot of during the summer? I LOVE going to the lake during the summer and I eat a frightening about of watermelon. It's one of those foods that, once I get started, I can't stop…

I'm sharing this on Gluten Free Wednesdays!

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posted by Sarena Shasteen - The Non-Dairy Queen @ 7:41 AM  
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Sarena Shasteen - The Non-Dairy Queen
Home: Atlanta, GA, United States
About Me: Lactose Challenged
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