Radish-Pomegranate Pico de Gallo + Homemade Spiced Tortilla Chips Recipe




15 minutes


10 minutes


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

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.