Pico de Gallo and Homemade Tortilla Chips
 
 
Makes 2 cups of pico de gallo and 12 6" tortillas (for chips)
Ingredients
Pico de gallo:
  • ¾ pound tomatoes, seeded and finely diced
  • ⅓ cup chopped fresh cilantro
  • ¼ cup finely diced white onion
  • 1 small fresh jalapeño, finely diced (remove seeds for a milder salsa)
  • 1 tablespoon freshly squeezed lime juice
  • 1 teaspoon sea salt
Homemade tortilla chips:
  • 2 cups all-purpose flour
  • ¾ teaspoon salt
  • ½ teaspoon baking powder
  • 3 tablespoons coconut oil
  • ¾ cup water
  • 2 tablespoons chopped fresh cilantro (optional)
Instructions
Make the pico de gallo:
  1. Mix all the ingredients together in a bowl. Season with additional salt to taste. Before serving, stir well and drain any excess liquid that has accumulated in the bowl.
Make the homemade tortilla chips:
  1. In a medium bowl, combine the flour, salt and baking powder. Add coconut oil and rub it into the flour mixture with your fingertips until it resembles coarse meal.
  2. Add the water and cilantro, if using, and mix with a fork. When the ingredients start to come together, use your hands to lightly knead the dough in the bowl until it forms a ball.
  3. Place dough on a lightly floured work surface and knead until smooth, about 3-4 minutes. Place the dough in a bowl, cover and let sit for 30 minutes.
  4. Using a bench scraper, divide the dough into quarters. Then divide each quarter into thirds. You should have 12 equal dough portions. Using a rolling pin, roll out each dough portion into a circle, about 6-7 inches in diameter.
  5. Heat a fry pan or griddle over medium-high heat. Cook the tortillas until they start to puff up and are lightly browned, about 2 minutes. Flip and cook until lightly browned on the other side. Place tortillas on a plate and cover with a towel to keep warm while you make the rest of the tortillas.
  6. To make chips, preheat oven to 350 degrees. Cut each tortilla into eighths and lay wedges in a single layer on a baking sheet. Sprinkle with salt, if desired. Bake chips for 10-12 minutes until golden, rotating sheet halfway through.
Recipe by Two of a Kind at http://www.twoofakindcooks.com/pico-de-gallo-homemade-tortilla-chips/