Chips and Salsa Recipes for Summer Tacos

Pico de gallo, also known as salsa fresca, has always been a favorite food side dish of mine. Chips and salsa are a summer staple for me.

From adding it to my egg white omelet to enjoying it with chicken tacos, salsa can add a spicy kick to any meal.

Now, I don't recommend having chips as a breakfast side (who am I to judge, guilty as charged), but chips do add a summer vibe when added to a tasty set of tacos.

I have asked my husband for years to share some of his famous pico de gallo recipes with me. So I can share them with others, and I assure you, his salsa fresca is to die for.

His homemade tortilla chips and salsas are light, fresh, moderate in calories, and easy to prepare and cook.

Fresh Homemade Tortilla Chips


1. Corn tortillas


2. Cut 1 corn tortilla into 4 or 8 pieces (1 serving)

3. Corn tortillas from a bag equals 14 chips (1 serving)

4. Fry in Avocado Oil
(NON-GMO, 500°F High Heat)

5. Empty onto paper towels to absorb excess oil


6. Season with sea salt, pepper, chili powder, and a squeeze of lime

Salsa Fresca


1. 4 medium tomatoes
(chopped into small cubes)

2. 1 medium red onion
(chopped into minced pieces)

3. ¼ cup of cilantro
(finely chopped)

4. 1 serrano or jalapeno pepper (minced
)

5. Squeeze juice from 1 to 2 limes

6. Squeeze juice from 1 small navel orange

7. 1 teaspoon of avocado oil

8. Sea salt and pepper

Tropical Mango Salsa

1. 4 medium tomatoes (chopped into small cubes)

2. 1 medium red onion
(chopped into minced pieces)

3. ¼ cup of cilantro
(finely chopped)

4. 1 cup of mango
(cut into small cubes)

5. 1 serrano or jalapeno pepper (minced)

6. 
Squeeze juice from 1 to 2 limes


7. 1 teaspoon of avocado oil

8. Sea salt and pepper


9. Try substituting other items for mango, such as papaya or pineapple

Fire Roasted Salsa 


1. 4 medium tomatoes (chopped into small cubes)

2. 
1 medium red onion
(chopped into minced pieces)

3. 2 green onions
(finely chopped)

4. ½ cup of cilantro
(finely chopped)

5. 1 serrano or jalapeno pepper (minced)

6. Squeeze juice from 1 lime


7. Squeeze juice from 1 lemon


8. Sea salt and fresh ground pepper

Recipe Note for Fire Roasted Salsa:

Roast the tomatoes and onions, preferably over an open fire (roasting can be done indoors in the oven under the broiler). Roast the peppers until they turn dark.

Once done, peel off the burned skin from the peppers. Combine all the ingredients in a blender and pulse slowly until the preferred texture is reached.