Recipes, Appetizers & Snacks

Radish-Pomegranate Pico de Gallo + Homemade Spiced Tortilla Chips

If you are as huge of a football fan as I am, then this time of year has you going wild! And almost as important as the game, itself, is the tailgating and all of the tasty snacks that go with it! So I have a way that you can take your tailgating to the next level with a super gourmet chips and salsa duo that will knock your guests socks off. Not only is it bursting with fresh flavors, but it’s a bit of a showstopper in the looks department as well.

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This fresh pico de gallo is dressed up with peppery crunchy radishes and then sweet and tart little pops of juicy pomegranate seeds for an intriguing and unusual combination. The chips are the perfect vehicle for shoveling in that awesome salsa since they are delicately crispy and have the best little spice mixture sprinkled on top. All together it is the perfect thing to serve at your next tailgate!

Radish-Pomegranate-Pico-de-Gallo-and-Homemade-Spiced-Tortilla-Chips-IMG 6522

​This is how you make them:

Cut the tortillas into wedges and assemble the spice mixture.

Radish-Pomegranate-Pico-de-Gallo-and-Homemade-Spiced-Tortilla-Chips-IMG 6507

Bring the oil up to 350 degrees in a heavy pot fitted with a thermometer or in deep fryer (I used a Waring deep fryer). Add the tortillas to the hot oil ( I did 8-9 wedges at a time) and fry them for about 30 seconds to 1 minute and then flip them over with tongs and let them cook about 20-30 seconds more.

fryer-collage

Remove them from the hot oil with a strainer and add them to a large stainless steel bowl and immediately sprinkle them with the spices and toss them well. Repeat with the remaining tortillas. Serve immediately or when they cool store them in an airtight container or Ziploc bag.

Radish-Pomegranate-Pico-de-Gallo-and-Homemade-Spiced-Tortilla-Chips-IMG 6533

For the salsa you can either finely chop everything or use one of these handy dandy salsa chopper that I used (it sure made everything so easy!)

chopper-collage

In a medium bowl, combine the onion, radishes, jalapeño, tomatoes and cilantro. Add the lime juice to taste and mix well and then season with kosher salt. Fold in the pomegranate seeds and serve with chips.

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Radish-Pomegranate Pico de Gallo + Homemade Spiced Tortilla Chips

theinspiredhome.com
SERVINGS

6-8

PREP TIME

15 minutes

ACTIVE TIME

10 minutes

INGREDIENTS

For the Tortilla Chips:

  • 8 tortillas, cut into 6 wedges each
  • 1 teaspoon kosher salt
  • ½ teaspoon onion powder
  • ½ teaspoon chili powder
  • pinch nutmeg
  • Vegetable oil for frying

For the Salsa:

  • 1 white onion finely chopped
  • 4 radishes, finely chopped
  • 2 jalapeno’s seeded and finely chopped
  • 4 ripe roma tomato, seeds removed and finely chopped
  • ½ cup cilantro, finely chopped
  • 1-2 tablespoons fresh lime juice
  • 3 tablespoons pomegranate seeds
  • Kosher salt
DIRECTIONS

For the Tortilla Chips:

  1. Bring oil up to 350 degrees in a heavy pot fitted with a thermometer or in deep fryer.
  2. Add the tortillas to the hot oil (I did 8-9 wedges at a time) and fry them for about 30 seconds to 1 minute and then flip them over with tongs and let them cook about 20-30 seconds more.
  3. Remove them from the hot oil with a strainer and add them to a large stainless steel bowl and immediately sprinkle them with the spices and toss them well.
  4. Repeat with the remaining tortillas.
  5. Serve immediately or when they cool store them in an airtight container or Ziploc bag.

For the Salsa:

  1. In a medium bowl, combine the onion, radishes, jalapeno, tomatoes and cilantro.
  2. Mix well and then season with kosher salt.
  3. Fold in the pomegranate seeds and serve with chips.

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