DIY Pico De Gallo
Serves 2 | with Lime-Spiced Chips
Is there anything better than freshly made pico de gallo!?! We think not! It's the perfect add-on to any Mexican-themed dinner.
The quantities provided above are averages only.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
2 unit(s)
Tomato
170 g
Tortilla Chips
(May contain Sesame, Milk)
1 unit(s)
Lime
1 unit(s)
Garlic, cloves
7 g
Cilantro
1 unit(s)
Shallot
1 tbsp
Mexican Seasoning
(May contain Sesame, Triticale, Peanuts, Tree nuts, Wheat, Mustard, Sulphites, Milk, Soy)
1 unit(s)
Jalapeño
Not included in your delivery
½ tbsp
Oil*
0.06 tsp
Pepper*
¼ tsp
Sugar*
0.13 tsp
Salt*
Nutrition Values
Utensils
Cooking Steps
Before starting, preheat the oven to 400ËšF. Wash and dry all produce. Zest, then juice lime. Add tortillas chips, half the Mexican Seasoning and half the lime zest to a parchment-lined baking sheet. Season with salt, then gently toss to coat. Toast in the middle of the oven until tortilla chips are warmed through, 5-6 min.
While tortilla chips toast, cut tomatoes into 1/4-inch pieces. Peel, then mince or grate garlic. Peel, then finely chop shallot. Roughly chop cilantro. Core, then finely chop jalapeño, removing seeds for less heat. (TIP: We suggest using gloves when prepping jalapeños!)
Add tomatoes, shallots, jalapeños, garlic, cilantro, 1/2 tbsp oil, 1/4 tsp sugar and remaining lime zest to a medium bowl. Season with salt and pepper, then toss to combine.
Serve pico de gallo with lime-spiced chips on the side.