Radish-Pomegranate Pico de Gallo + Homemade Spiced Tortilla Chips

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.