Chopped pepper, onion and cilantro add a flavorful twist to any Mexican dish.
Photo by Gina Moore
Homemade pico de gallo
4 ripe plum tomatoes, diced
1 white onion, chopped
2 jalapenos, diced
1 tablespoon minced garlic
Juice of two limes
½ cup cilantro
Kosher salt
Mix all ingredients together in a medium bowl and enjoy!
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Chef’s Tip
Homemade tostada shells and nacho chips. On a large baking sheet, spread out 6-inch corn tortillas and spray with olive oil or cooking spray on both sides. Season lightly with salt. Bake in preheated 400 F oven for 5 minutes. Flip over and bake an additional 5 minutes until crisp. Use the same techniques for making nacho chips. First stack 4–5 tortillas and cut into six wedges. Follow directions as above.
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