Snacks · Mexican
Pico de gallo with baked tortilla chips
Fresh-chopped tomato, onion, jalapeño and cilantro salsa with lime, scooped up with baked tortilla chips.
- Serves
- 4
- Prep
- 15 min
- Total
- 15 min
Ingredients
For 4 servings- 400 g tomatoes, diced
- 60 g red onion, finely chopped
- 15 g jalapeño pepper, seeded and diced
- 10 g fresh cilantro, chopped
- 2 tbsp lime juice
- 1/4 tsp salt
- 100 g baked tortilla chips
Method
Put the tomatoes in a sieve for 5 minutes to drain off excess juice.
Mix them with the onion, jalapeño, cilantro, lime juice and salt.
Rest for 10 minutes for the flavours to blend, and serve with the chips.