Pico de gallo salsa with tortilla chips – a detailed recipe cooking. 
AT ремя: 20 min Вrecipes use measured containers with a volume of: 1 glass (tbsp.) – 240 ml 3/4 cup (st.) – 180 ml. 1/2 cup (tbsp.) – 120 ml. 1/3 cups (st.) – 80 ml. 1/4 cup (st.) – 60 ml. 1 tablespoon (tbsp. l.) – 15 ml. 1 teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
- 12 tortillas corn tortillas with a diameter of 15 cm.
- Cooking Oil
- Fine salt
- 4 plum tomatoes, dried and coarsely chopped
- 1/2 medium onion, finely chopped
- 1 jalapeno (or to taste), chopped
- 1/4 Art. chopped cilantro
Recipes with similar ingredients: tortilla, plum tomatoes, jalapenos, cilantro
Recipe preparation:
- In a small bowl, combine tomatoes, onions, jalapenos, coriander. Season with salt and pepper. Cover with cling film and set aside for 1 hour. Exit: 2 tbsp.
- Tortilla tortilla chips: Pour oil into a large a pan with a thick bottom, about 5 cm high. Place a special thermometer for oil in the pan. Heat oil over medium heat until 180 ° C. At this time, cut the cakes with wedges. Increase temperature to a maximum. Fry the cakes by turning them with using a scapula. Fry in lots until golden, about 2 мин. Using a special spoon, place the chips on a plate with paper towel. Add oil if it becomes small. Cool and sprinkle with salt. Serve with salsa.
