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.
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!
This is how you make them:
Cut the tortillas into wedges and assemble the spice mixture.
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.
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.
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!)
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.
Radish-Pomegranate Pico de Gallo + Homemade Spiced Tortilla Chips Recipe
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
INSTRUCTIONS
For the Tortilla Chips:
- Bring oil up to 350 degrees in a heavy pot fitted with a thermometer or in 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.
- 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.
For the Salsa:
- In a medium bowl, combine the onion, radishes, jalapeno, tomatoes and cilantro.
- Mix well and then season with kosher salt.
- Fold in the pomegranate seeds and serve with chips.
