I admit, I love salsa. I’ll eat gallons of salsa with fresh tortilla chips at my favorite Mexican restaurant. But, what do I make and eat at home and love even more? Pico De Gallo with fresh pita chips.
What’s the difference between salsa and pico de gallo? Texture, ingredients and cooked vs. uncooked. Salsa recipes vary and may include all types of different ingredients (beans, pumpkin, spices) while pico de gallo is always the same.
Pico de gallo is the freshest and so easy to make. Why buy a bottle of salsa with preservatives and who knows what else when this delicious treat is minutes away?
Oh, and I prefer to eat my pico with freshly made pita chips. Don’t judge until you’ve tried my recipe! Yep, it’s another super easy recipe.
I make the Pico De Gallo first and let the flavors meld in the refrigerator while I made the pita chips.
Start with dice tomatoes. Add diced red onions.
Add one seeded and minced jalapeno pepper and juice from one lime.
Add chopped fresh cilantro and cumin and stir. Refrigerate for at least one hour.
While the Pico is chilling, time to make the fresh pita chips. These are brushed with olive oil and flavored with rosemary and parmesan.
Start with a package of pita bread and cut carefully horizontally to separate in half.
Finely chop 1 -2 rosemary sprigs and add to 1 cup olive oil. Brush each half of pita with this mix. Sprinkle with shredded parmesan and layer the pita halves. Cut the pita halves like a pie into 8 slices. Spread the pieces onto a baking sheet and bake at 350F until crisp, 10 minutes or so. Cool on a wire rack.
How easy was that? Now, I know it’s a healthy snack, but try not to eat it all in one sitting!
- 6 Roma tomatoes, diced
- 1/2 cup red onion, minced
- 3 Tbls. chopped, fresh cilantro
- 1 jalapeno pepper, seeded and minced
- juice of 1 lime
- 1/4 tsp. cumin (or to taste)
- 1 package pita bread separated in halves
- 1 cup olive oil
- 2 springs rosemary, minced
- 1 cup shredded parmesan cheese
- In a medium size bowl, mix all ingredients. Chill for at least one hour in the refrigerator.
- Mix the minced rosemary with the olive oil. Brush the inside of the pita half with oil mixture. Sprinkle with parmesan.
- Add the next pita half on top of the first, and repeat until all halves are in a stack.
- Cut the stack in half. Then cut crosswise. Then cut diagonally in 2 directions. The stack should now consist of 8 small, triangular stacks.
- Spread in a single layer on a baking sheet. Bake in a preheated 350F oven until crisp. Check after 10 minutes, continue to bake until crisp.
- Cool on a wire rack.