Quick Chile-Lime Pico de Gallo with Charred Tortilla Chips

Quick Chile-Lime Pico de Gallo with Charred Tortilla Chips

This is the kind of bright, everyday salsa you find across the border region, where fresh tomato, onion, chile and lime are the whole point. It takes almost no time and makes a perfect start to any meal. Charring the chips in a dry pan adds a smoky edge that keeps the bowl interesting.

You need

• 1 pound [455 g] ripe Roma tomatoes, finely diced
• 1/2 small white onion, finely diced (about 1/3 cup [50 g])
• 1 to 2 serrano chiles, stemmed and minced, seeds left in for heat
• 1/3 cup [5 g] packed fresh cilantro leaves, chopped
• 2 tablespoons fresh lime juice (about 1 lime)
• 1/2 teaspoon kosher salt, plus more to taste
• 8 corn tortillas (6-inch), cut into 6 wedges each
• 1 tablespoon neutral oil, such as canola

Method

1. Place the diced tomatoes in a fine-mesh strainer for 5 minutes to drain excess juice. This keeps the pico from turning watery.
2. Rinse the diced onion under cold water for 30 seconds, then drain well. This softens its bite.
3. In a bowl, combine the drained tomatoes, onion, serranos, cilantro, lime juice and 1/2 teaspoon salt. Stir gently and let sit 10 minutes so the flavors meet.
4. Heat a large dry skillet over medium-high heat, about 1 minute. Toss the tortilla wedges with the oil, then add to the pan in a single layer, working in batches.
5. Cook 2 to 3 minutes per batch, turning once, until blistered and browned in spots, about 350 F [175 C] in feel, with a toasty smell. Drain on paper towels and salt lightly while hot.
6. Taste the pico and add more salt or lime as needed. Serve immediately with the warm chips.