Radish-Pomegranate Pico de Gallo + Homemade Spiced Tortilla Chips Recipe
Keyword: Dips, Dressings and sauces, Parties, Snacks, Tools and gadgets, Vegetables
Skill: intermediate
Servings: 1
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.