Pico de Gallo (Mexican Salsa)

"Salsa Fresca", a fresh, uncooked salad made from chopped tomato, onion, and chili.

This salsa is generally eaten with tortilla chips.

Pico de Gallo (Mexican Salsa)

Ingredients:
3 large Red Tomatoes, diced
1 medium Onion, diced
1/4 bunch of Cilantro
juice of half a lemon
1/2 tsp Garlic, minced
1 tsp Salt
2 Chili (Jalapeños, Serranos, or Habaneros)

Optional Ingredients:
1/2 Cucumber, peeled and diced
1 Avocado, peeled and diced
1 Mango, peeled and diced

Directions:
Wash the tomatoes and cilantro.
Dice the tomatoes, and onions.
Chop the cilantro (use more or less depending on your taste), chili (add more if you prefer hotter salsa), and the optional ingredients.
Place all the prepared ingredients in a bowl. 
Add-in salt, garlic, and lemon juice.
Mix it up, and serve with tortilla chips.

Note:

Roast tomatoes for great flavor. (Heat up a skillet on medium high heat. Add-in the whole tomatoes, and toast until the skin begins to break and split apart. remove from heat and chop.)

If you prefer smooth salsa as opposed to chunky, just mix all together in a blender.

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(Homemade) Tortilla Chips

Ingredients:

4 Corn or Flour Tortillas

Salt

Cooking Oil

Instructions:

Baking Method:

Preheat oven to 200°C.

Brush the whole tortillas with cooking oil, and lay on top of each other.

Cut them into 8 equal wedges.

Place the tortilla wedges in a single layer on a baking sheet.

Lightly season with salt.

Bake in the oven for about 5 minutes, flip, and bake for another 5 minutes.

Let cool, and store in an airtight container.

Frying Method:

Lay tortillas on top of each other, and cut them into 8 equal wedges.

Lightly season with salt.

Heat oil in a large skillet.

Carefully place tortilla wedges into the oil, and fry until puff.

Remove from oil, and let drain on paper towel.

Let cool, and store in an airtight container.