Pico De Gallo with Homemade Tortilla Chips

Ingredients

• 1 1/2 pounds plum tomatoes, cored, halved, and seeded (about 2 1/2 cups)
• 3/4 cup finely chopped white onions
• 1/4 cup chopped fresh cilantro leaves
• 2 tablespoons fresh lime juice
• 2 tablespoons minced, seeded jalapeno or serrano chiles (about 2 medium)
• 1 teaspoon minced garlic
• 1/2 teaspoon salt

Homemade Tortilla Chips, recipe follows

• 9 corn tortillas, cut into quarters
• 4 cups corn or vegetable oil
• Salt

Directions

1. Cut the tomatoes into 1/4-inch dice and place in a bowl. Add the remaining ingredients and stir well to combine. Cover and allow to rest at room temperature for 1 hour for the flavors to blend.

Serve with Homemade Chips.

1. In a large, heavy saucepan, heat the oil to 360 degrees F.
2. In batches, add the tortillas to the oil, being careful not to overcrowd, and cook until golden brown, turning once, 1 to 2 minutes. Remove and drain on paper towels. Season lightly with Essence. Serve warm or use to make nachos.