Pico De Gallo With Tortillas
|8 inch flour tortillas||8|
|Ripe tomatoes||2 Pound, peeled, cored, and diced to make 4 cups (4 Large Ones)|
|Red onion||1 Medium, diced to make 1 cup|
|Pickled jalapeno pepper/Fresh jalapeno pepper||1 Large, finely chopped to make 4 teaspoons (Use 1 Extra Large Sized, With Seeds)|
|Garlic||1 Clove (5 gm), minced|
|Finely chopped cilantro/1 cup minced parsley mixed with 2 tablespoons dried cilantro||1 Cup (16 tbs) (Or Coriander)|
|Fresh lime juice||2 Tablespoon|
|Olive oil||1 Tablespoon|
1. Preheat the oven to 450°F. Cut the tortillas into 8 wedges each, making 64. Bake on ungreased baking sheets for 5 minutes. Turn the wedges over and bake 5 minutes longer or until crisp and golden. Using a spatula, transfer the chips to a rack to cool.
2. Meanwhile, in a medium-size serving bowl, gently stir together the remaining ingredients. Cover and refrigerate for at least 30 minutes to allow the flavors to blend. Serve with the tortilla chips. This dip will keep for up to 3 days in the refrigerator, the chips for up to 3 days at room temperature in an airtight container. Makes 4 cups of salsa and 64 chips.