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 400˚F. 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.