Tag: salsa

Party Pico De Galo

The Wild Gems4 Comments

This is one of my favorite things to make for outdoor parties along with homemade tortilla chips. It’s yummy and refreshing, and guests love it!

What You Need:

4 limes

6 to 8 jalapeños chopped depending on your spice level

1 medium white onion chopped

27 to 30 roma tomatoes chopped

1 bunch of cilantro finely chopped

Salt for taste

Steps:

1. Chop all veggies and mix together in a large bowl.

2. Add your lime juice from the limes and mix well. Add salt lightly, mix, and taste until you achieve your desired taste.

*tip: taste test your pico with a tortilla chip. And always add salt gently. better to have little salt where others can add salt to their pico vs your salsa coming out too salty*

3. Serve immediately or allow to refrigerate overnight before your big party.

Enjoy!

Click here to learn how to make homemade tortilla chips

Easy Homemade Salsa and Chips

The Wild Gems2 Comments

Salsa made at home along with homemade tortilla chips just taste better! It’s all so easy and doesn’t take a lot of time at all!

HOMEMADE SALSA

What You Need:

3 decent sized Roma tomatoes

2-3 Serrano peppers (1 for a mild flavor. And make sure it’s Serrano. Jalapeño will give a different flavor.)

5-8 garlic cloves (not jarred minced garlic)

1/4 of a large white onion

Salt for seasoning

A generous handful of fresh cilantro

Steps:

1. In a small medium pot bring the tomatoes, onion, garlic, and peppers to a boil. Simmer until very soft. The skins will begin to peel.

2. Once the veggies are soft place them in a medium sized mixing bowl. Add about 1/4 cup of the water the veggies were boiling in.

3. Sprinkle with salt and add handful of fresh cilantro. Mix with a blender. Taste and add more salt or cilantro if needed. A squeeze of lime can be added, that’s optional.

HOMEMADE TORTILLA CHIPS

What you need:

Vegetable oil

Sea salt

Corn tortillas

Steps:

1. Stack 7 Corn tortilla on top of each other. Cut the stacked tortillas vertically and then horizontally. Giving you 28 corn tortilla triangles.

2. Heat your skillet to a medium heat with 1/2 inch of vegetable oil.

3. Once oil is heated (it will begin to sizzle and bubble a little) begin adding the tortillas into the oil. Fry until golden brown on both sides. (Use to tongs to flip)

4. Place finished tortilla chips on a plate with paper towels to soak the excess oil. Sprinkle with sea salt right away. Allow to cool.

Enjoy!