Salsa and Chips
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.
Produit dans une installation qui traite le lait, le sésame, les œufs, le poisson, les crustacés, les moutardes, les noix, les arachides, le blé, le soja et les sulfites.
Ingrédients
2 pièce(s)
Tomate
170 g
Croustilles de maïs
1 pièce(s)
Lime
1 pièce(s)
Gousses d'ail
7 g
Coriandre
1 pièce(s)
Échalote
1 cs
Assaisonnement mexicain
(Peut contenir Arachides, Sésame, Soya, Sulfites, Noix, Blé, Lait, Moutarde)
1 pièce(s)
Jalapeno
Pas inclus dans votre livraison
0.13 cc
Sel*
¼ cc
Sucre*
½ cs
Huile*
0.06 cc
Poivre*
Informations nutritionnelles
Ustensiles
Instructions
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.