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

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  
  • At June 4, 2014 at 10:18 AM, Anonymous Laura @ Sprint 2 the Table said…

    I was drooling all over FB when I saw this pic. Summer demand Mexican. And tortilla chips.

  • At June 4, 2014 at 12:11 PM, Blogger Jolene said…

    I NEVER make this homemade and when I do I wonder why I don't more often!! definitely inspiring me to make this more often :)

  • At June 4, 2014 at 12:58 PM, Anonymous Heather @ BWV said…

    Pico!!! I love this and it's such a healthy thing to be addicted to in the summer. Yum. :)

  • At June 4, 2014 at 2:57 PM, Blogger gfe--gluten free easily said…

    Oh what a wonderful combo, Sarena! It's one of my very faves. I was so disappointed that the tortilla chips weren't gf (due to cross contact) at the resort in Mexico because I loved their pico de gallo so much there. And while pico is great on fish and seafood, I like dipping the chips right in it, too. I often hesitate when it comes to hand chopping but I'm always grateful afterwards for that little bit of kitchen therapy as you say. ;-) Btw, this Mexican-themed combo makes me think of our time together in GA. Such fond memories! Thanks so much for sharing these recipes on Gluten-Free Wednesdays with us all! :-)


  • At June 4, 2014 at 4:37 PM, Anonymous Lisa@RunWiki said…

    So fresh and light! A perfect summer night appetizer! YUM!

  • At June 5, 2014 at 7:17 AM, Blogger Cotter Crunch said…

    i need to move it with you, that is all. SOOOO GOOD

  • At June 23, 2014 at 10:56 AM, Anonymous Meghan@CleanEatsFastFeets said…

    I eat scary amounts of watermelon, fruit, and salads in the summer time. Tomatoes too so I can't wait to make this recipe. The pictures are beautiful!!

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Sarena Shasteen - The Non-Dairy Queen
Home: Atlanta, GA, United States
About Me: Lactose Challenged
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