Pico de Gallo with Tortilla Chips
A vibrant chunky salsa made with ripe tomatoes, crisp onion, and fresh cilantro, brightened with lime juice and a hint of jalapeño heat. Paired with golden, crispy homemade tortilla chips straight from the oven, this classic Mexican duo is the ultimate party starter.
For 4 servings
- prep · ~5 min
Preheat the oven and prepare the tortillas.
1.Preheat oven to 375°F (190°C).2.Stack the corn tortillas and cut into 6 equal wedges, making 48 chips.3.Lightly brush both sides of each wedge with oil and arrange in a single layer on the baking sheet.TIPKeep the wedges in a single layer without overlapping so they crisp evenly. - bake · ~12 min
Bake the tortilla chips until golden and crisp.
1.Sprinkle a pinch of salt evenly over the tortilla wedges.2.Bake for 10 to 12 minutes, flipping halfway through, until chips are lightly golden and crisp.3.Remove from oven and let cool completely on the baking sheet.TIPChips will continue to crisp as they cool. Don't overbake or they'll taste burnt. - prep · ~6 min
Prepare the fresh salsa ingredients.
1.Deseed the tomatoes and finely dice into small, even pieces.2.Finely chop the onion into pieces roughly the same size as the diced tomato.3.Seed the jalapeño, then mince finely.4.Chop the fresh coriander leaves.TIPCut everything to a similar size so each scoop carries all the flavors. - mix · ~2 min
Combine the pico de gallo.
1.In a mixing bowl, gently toss together the diced tomato, onion, jalapeño, and coriander.2.Add the fresh lime juice and a pinch of salt.3.Fold everything together just until evenly distributed.TIPStir gently to keep the tomatoes from breaking down. For best flavor, let it sit 10 minutes before serving. - serve
Serve the pico de gallo alongside the tortilla chips.
Transfer the pico de gallo to a serving bowl and place on a platter surrounded by the cooled tortilla chips.
What to keep in mind.
7 tips from the recipe — small details that make a real difference to the final dish.
- 1Deseed the tomatoes thoroughly to prevent the pico from becoming watery.
- 2Let the pico de gallo rest for 10 minutes after mixing to allow flavors to meld.
- 3Use a microplane or fine grater to zest a bit of lime into the salsa for extra brightness.
- 4Flip the tortilla wedges halfway through baking to ensure even browning on both sides.
- 5Cool the chips completely on the baking sheet before serving — they will crisp up as they cool.
- 6For extra heat, leave some of the jalapeño seeds in, or add a second jalapeño.
- 7If making ahead, store the pico and chips separately and assemble just before serving.
Adapt it for your goals.
Fruit-forward
Add 1/2 cup diced mango or pineapple for a sweet-tangy twist that pairs beautifully with the heat of jalapeño.
extra herbyExtra-herby
Swap half the cilantro for fresh mint or diced avocado for a creamier texture and a different aromatic profile.
smokySmoky
Char the tomatoes and jalapeño on a dry skillet before dicing to add a smoky depth to the salsa.
low oilLow-oil
Brush the tortilla wedges with a mister or use a spray oil to reduce the total oil to about 1/2 tablespoon while still achieving crisp chips.
spicy chorizoSpicy-chorizo
Crumble cooked chorizo over the chips before topping with pico for a heartier, protein-packed appetizer.
Why this is on our healthy list.
Rich in Lycopene
Tomatoes, the main ingredient, are a top source of lycopene, an antioxidant linked to heart and skin health.
Low in Fat
This salsa is virtually fat-free, and the baked chips use minimal oil, keeping the dish light compared to fried alternatives.
High in Vitamin C
Lime juice and fresh tomatoes provide a substantial dose of immune-supporting vitamin C.
Good Source of Fiber
Corn tortillas and fresh vegetables contribute dietary fiber, which aids digestion and promotes satiety.
Naturally Vegan and Gluten-Free
Both the pico de gallo and the corn tortilla chips are free from animal products and gluten, making this dish suitable for many dietary needs.
Frequently asked questions
Corn tortillas give a more authentic flavor and crunch. Flour tortillas will become puffier and less crisp, but you can use them in a pinch.
