Add strawberries to traditional pico de gallo for a sweet summer salsa. Paired with baked tortilla chips, this is a healthy, low-calorie swap for traditional chips and dip!
Fresh pico de gallo is one of my favorite condiments in the world. I realize that is a bold statement, but I love eating it with chips, adding it to salads, spreading it across my scrambled eggs, and nestling it inside a soft taco shell. It is easy to make at home and in the summer when my tomato plants are producing like crazy, I have a bowl of pico de gallo in my refrigerator waiting to be eaten at any given moment. It makes a great snack because it is low in calories and made 100% from fresh ingredients.
Flashback to college when I took a trip to Mazatlán for Spring Break. The restaurant in our hotel overlooked the ocean and served fresh pico de gallo alongside toast and jelly every morning. I never would have thought to spread salsa on toast, but once I did, I couldn’t understand why I had never seen this at any Mexican restaurant in the states. The sweet and spicy combination was delicious and I started eating my toast this way every morning.
Since it would be a shame to limit this salsa to a morning treat, I now serve it alongside baked tortilla chips. I buy a package of corn tortillas, cut them into chips, line them on a baking sheet and bake them at 375 for 10-12 minutes. I love baking my own tortilla chips because store-bought brands are usually fried and loaded with extra unnecessary calories. I can typically get 8 chips per tortilla and each tortilla only has 50 calories! These are also a tasty gluten-free alternative to many store-bought tortilla chips.
A Note About Tortillas
When buying tortillas, look for a package that has these three ingredients only: corn (sometimes listed as masa), water, and lime (sometimes listed as calcium hydroxide). The brand I use is El Milagro, but there are several brands out there with only these 3 ingredients. I’ve attempted this recipe with other brands of tortillas and they either do not crisp up, burn, or bubble. El Milagro is also less expensive than some of the more popular brands, usually running from $0.35 – $0.50 cents per a dozen.
I like my chips baked naked, meaning without adding any extra flavors. I think the toasted corn flavor is super tasty, but that might be a little flat for some folks. If you want to add a flavor punch to your chips, you can use an oil mister to spritz a bit of olive oil onto the chips before baking them. Then, you can sprinkle them with whatever seasoning you’d like.
- 1 package El Milagro corn tortillas (see note below)
- 4 tomatoes, seeded and diced
- 6-8 strawberries, diced
- 1 medium onion, diced
- 1 jalapeño, diced (seeds and ribs removed if you want a less spicy salsa)
- 1 clove garlic, minced
- Handful of fresh cilantro, chopped
- Juice of 1-2 limes
- Salt and pepper to taste
- Cut tortilla chips into wedges and arrange on a baking sheet. I usually get 8 chips per tortilla.
- Bake in a 375˚ oven for 10-12 minutes. Because every oven is different, you'll want to check the chips after 10 minutes and go from there. You will know they are done when the chips are hard and slightly darker than when you popped them in the oven. They should not be pliable at all.
- Slice tomatoes in half and, using a spoon, remove the seeds and dice.
- Dice strawberries, onion, and jalapeño and add to the tomatoes.
- Add 1 clove of minced garlic.
- Add a handful of chopped cilantro, this ends up being roughly 1/4 cup after it's chopped.
- Add the juice of 1 lime. Mix well and taste. Add the second lime, if desired. Season with salt and pepper.
- When you are buying tortillas, look for ones that contain these three ingredients ONLY: corn (sometimes listed as masa), water, and lime. The brand I use is El Milagro, but there are several on the market that only have these 3 ingredients. I've used other brands with other added ingredients and the tortilla chips did not crisp up as nicely or burned easily.
- I listed 6-8 strawberries here because it will depend on their size and the level of sweetness you want in this salsa. More strawberries will give you a sweeter salsa, less will give you a spicier and more savory salsa.