Restaurant-Style Salsa, Guacamole, Pico de Gallo and Tortilla Chips

Ingredients

• 3 large Avocado (ripe but still firm)
• 2 tbsp Lime Juice (freshly squeezed)
• 0.5 cup Red Onion (finely diced)
• 1 medium Roma Tomato (deseeded and finely diced)
• 1 piece Jalapeno (finely minced, seeds removed for less heat)
• 2 clove Garlic (minced)
• 0.25 cup Cilantro (fresh, chopped)
• 0.5 tsp Ground Cumin
• 0.75 tsp Salt (or to taste)

Instructions

1. 1

   Prepare the avocados. Cut the avocados in half lengthwise and remove the pits. Scoop the flesh into a medium-sized bowl. Immediately pour the lime juice over the avocado to prevent browning.

2. 2

   Mash to your desired texture. Using a fork or a potato masher, mash the avocado to your preferred consistency. For a chunky guacamole, mash lightly, leaving some larger pieces. For a smoother dip, mash more thoroughly.

3. 3

   Add the remaining ingredients. Add the finely diced red onion, deseeded roma tomato, minced jalapeño, minced garlic, chopped cilantro, ground cumin, and salt to the bowl with the mashed avocado.

4. 4

   Combine, rest, and serve. Gently stir all the ingredients together until just combined, being careful not to overmix. Taste and adjust seasoning if needed, adding more salt or lime juice. For best results, let the guacamole sit for 15-20 minutes to allow the flavors to meld. Serve immediately with tortilla chips or as a topping.

Ingredients

• 5 pcs Roma Tomatoes (medium, firm and ripe)
• 1 pcs White Onion (medium, finely diced)
• 1 pcs Jalapeño (finely minced)
• 0.5 cup Cilantro (fresh, loosely packed and chopped)
• 2 tbsp Lime Juice (freshly squeezed, from 1 large lime)
• 0.75 tsp Salt (or to taste)

Instructions

1. 1

   Prepare the Vegetables (10 minutes)

   • Wash all produce thoroughly. Core the Roma tomatoes and scoop out the seeds and excess pulp to prevent a watery salsa. Dice the tomato flesh into a small, uniform 1/4-inch dice.
   • Peel the white onion and dice it to a similar 1/4-inch size.
   • For medium heat, slice the jalapeño in half lengthwise, remove the seeds and white membrane, then mince finely. For more heat, leave some seeds in.
   • Roughly chop the fresh cilantro, including the tender stems which contain a lot of flavor.
2. 2

   Combine and Season (2 minutes)

   • In a medium non-reactive bowl (glass or stainless steel), combine the diced tomatoes, onion, minced jalapeño, and chopped cilantro.
   • Pour the fresh lime juice over the mixture.
   • Sprinkle with the salt and gently stir with a spoon until all the ingredients are evenly distributed.
3. 3

   Rest and Serve (15+ minutes)

   • Cover the bowl and let the pico de gallo rest for at least 15 minutes at room temperature, or up to 30 minutes in the refrigerator. This crucial step allows the flavors to meld and deepen.
   • Before serving, give it one last gentle stir. Taste and adjust the salt or lime juice if necessary.
   • Serve fresh with tortilla chips, or as a topping for tacos, burritos, grilled chicken, or fish.

Ingredients

• 12 pcs Corn Tortillas (6-inch size, preferably a day old)
• 2 cup Vegetable Oil (for frying, or other neutral high-smoke point oil)
• 1 tsp Fine Sea Salt (or to taste)

Instructions

1. 1

   Prepare the Tortillas

   • Stack the corn tortillas on a cutting board.
   • Using a sharp knife or a pizza cutter, slice the entire stack into 6 equal wedges, as if you were cutting a pizza. This should take about 2 minutes.
2. 2

   Heat the Frying Oil

   • Pour the vegetable oil into a heavy-bottomed pot, Dutch oven, or deep skillet to a depth of about 1-2 inches.
   • Heat the oil over medium-high heat until it reaches 350°F (175°C). Use a cooking thermometer for accuracy.
   • If you don't have a thermometer, test the oil by dipping the corner of a tortilla wedge into it. The oil should bubble vigorously and immediately. This step will take about 5 minutes.
3. 3

   Fry the Chips in Batches

   • Carefully add a single layer of tortilla wedges to the hot oil, being careful not to overcrowd the pan.
   • Fry for 60-90 seconds per side, using tongs to flip them once. They are done when they are light golden brown and crispy.
   • The bubbling will subside as the moisture cooks out. Watch them closely as they can go from golden to burnt very quickly.
4. 4

   Drain and Season

   • Using a spider strainer or slotted spoon, promptly remove the fried chips from the oil.
   • Allow excess oil to drip back into the pot, then transfer the chips to a wire rack or a plate lined with paper towels.
   • Immediately sprinkle the hot chips generously with fine sea salt. The residual oil helps the salt adhere perfectly.
5. 5

   Repeat and Serve

   • Continue frying the remaining tortilla wedges in batches, ensuring the oil returns to 350°F (175°C) between each batch.
   • Let the chips cool for a few minutes before serving. They will continue to crisp up as they cool.
   • Serve with your favorite salsa, guacamole, or queso dip.