If you ever swung by a backyard party on a hot afternoon, you already know: there’s just something about chips and salsa that makes everybody smile. Today, we’re making it even better with a homemade twist you can feel good about — fresh Gluten Free Pico de Gallo with crispy homemade tortilla chips.
No mystery ingredients. No heavy junk. Just real, fresh food that actually tastes like real, fresh food. The kind of stuff you’d pull together on a lazy Sunday afternoon, maybe with a cold drink in your hand.
Let’s get to it.
Why Make Pico de Gallo From Scratch?
Because it tastes a thousand times better. Period. You’re not eating something that’s been sitting in a tub for two weeks. You’re biting into bright, juicy tomatoes, punchy lime, and just the right hit of jalapeño heat.
Plus, when you make it yourself, you know exactly what’s in it. No weird preservatives. No “natural flavors” (whatever that means). Just real stuff, chopped up with love.
Fresh Tips for Even Better Pico and Chips
- Use ripe tomatoes. Firm but juicy. Winter tomatoes? Skip ‘em. Go for cherry tomatoes instead.
- Taste as you go. Not every jalapeño is the same. Some are “kindergarten mild,” some are “send help” hot.
- Go easy on the cilantro unless you know everyone loves it. (It’s like soap to some folks.)
- Double the chips. You’ll always wish you made more.
Ingredient Sourcing: Keep it Fresh, Keep it Local
Here’s where I grab mine:
- Tomatoes and cilantro — Local farmer’s market or Whole Foods. (Way better than sad grocery store tomatoes.)
- Limes and onions — Trader Joe’s or any good produce stand.
- Jalapeños — Grocery store basics, but check the freshness.
- Gluten free corn tortillas — Health food section or Hispanic grocery aisle.
- Avocado oil — Costco jug lasts forever.
Don’t overthink it. Fresh is king.
Serving Ideas: How to Bring it All Together
- Straight up. Chips and pico. No shame.
- Top your tacos. Carnitas? Grilled shrimp? Pico’s the MVP.
- Jazz up grilled chicken. It turns boring chicken breast into something people actually fight over.
- Spoon it over scrambled eggs. Breakfast of champions.
- Stack it on a burger. Especially a turkey burger — trust me.
Pico’s not “just” a dip. It’s a lifestyle.
How to Store Your Homemade Pico and Chips
- Pico de Gallo: Keep it in a sealed container in the fridge. It’s best eaten within 2-3 days. After that, it gets sad.
- Tortilla Chips: Store in an airtight bag at room temperature. They’ll stay good for 2-3 days… if they last that long.
Pro Tip: If your chips go a little soft, pop them back into a hot oven for 3-5 minutes to crisp them back up. Good as new.
Troubleshooting: Because It Happens
- Pico too watery? Tomatoes are juicy creatures. Drain some of the extra liquid off before serving.
- Chips too chewy? Probably needed a couple extra minutes baking. Toss ‘em back in the oven.
- Too spicy? Add more tomatoes and lime juice to calm it down.
Cooking at home is messy sometimes. That’s half the fun.
A Little Story…
First time I made Pico de Gallo from scratch, I was seventeen, trying to impress some friends at a barbecue. I didn’t even own a decent knife. I butchered the tomatoes, cried my eyes out chopping the onion, and way overdid the jalapeño.
But you know what? They ate every single bite.
Homemade always hits different. No one’s checking how perfect your dicing skills are. They’re tasting the love you put into it.
Same thing today. Don’t stress it. Chop it messy. Salt it heavy. Laugh about it when your hand burns because you forgot to wash the jalapeño juice off before rubbing your nose. (Learned that one the hard way.)
Cooking is supposed to be fun. Not perfect. Fun.
Final Thoughts: Why This Recipe’s a Keeper
- Naturally gluten free. No weird flours. No swaps needed.
- Fast. Both the pico and the chips are done in under an hour, no fancy equipment.
- Ridiculously good. Freshness always wins.
- Budget friendly. Tomatoes, limes, onions, and tortillas? Way cheaper than takeout.
This is the kind of food that brings people together around the kitchen island, fingers grabbing chips, laughing, fighting over who gets the last scoop.
That’s the good stuff.
Print
Gluten Free Pico de Gallo & Homemade Tortilla Chips
- Total Time: 30 minutes
- Yield: About 6 servings 1x
- Diet: Gluten Free
Description
Fresh, simple, and naturally gluten free, this Pico de Gallo with crispy homemade tortilla chips is packed with juicy tomatoes, zesty lime, and a touch of jalapeño heat. Perfect for parties, snacking, or topping your favorite dishes.
Ingredients
For the Gluten Free Pico de Gallo:
- 5 ripe Roma tomatoes (about 1 pound), diced small
- 1 small white onion, diced tiny
- 1–2 jalapeño peppers, finely minced (seeds removed for less heat)
- 1/2 cup fresh cilantro, chopped
- Juice of 2 limes (fresh, no bottled junk)
- 1/2 teaspoon sea salt, plus more to taste
For the Homemade Gluten Free Tortilla Chips:
- 10–12 certified gluten free corn tortillas (like Mission, Guerrero, or your favorite brand)
- 2 tablespoons avocado oil or olive oil
- Sea salt to taste
Instructions
Step-by-Step: Make the Pico First
Because good salsa gets even better when it sits for a little while.
- Chop those tomatoes small. You want a good dice, not big chunks. Grab your sharpest knife and get it done right.
- Finely dice the onion. No one likes giant onion bombs in their salsa. The smaller, the sweeter.
- Handle the jalapeño carefully. Slice it open, scrape out the seeds (unless you’re a daredevil), and dice it tiny.
- Chop the cilantro. No stems. Just those bright green leaves. Give it a rough chop.
- Mix it all up. Toss your tomatoes, onion, jalapeño, and cilantro into a big bowl.
- Squeeze in your lime juice. Fresh lime is the magic. Don’t skip it.
- Salt it. Start with half a teaspoon, taste, and add more if you need it.
- Let it chill. Cover it up and stick it in the fridge for 20-30 minutes to let the flavors blend.
Forget the store-bought stuff. These are better, cheaper, and they’re ready fast.
- Preheat your oven to 375°F.
- Brush your tortillas lightly with oil. Front and back. Don’t drown them. Light is right.
- Stack and cut them into triangles. Slice a stack of tortillas into quarters or sixths, depending on how big you want ‘em.
- Spread them out. Single layer on a big baking sheet — give them some breathing room.
- Sprinkle with sea salt. A little goes a long way.
- Bake for 8-10 minutes. Flip them halfway through so they crisp up evenly. Keep an eye on them—they go from golden to burnt real quick.
- Cool completely. They’ll crisp up even more as they cool.
Done. Your kitchen probably smells a little dangerous by now.
Notes
Use ripe tomatoes for the best flavor. Adjust jalapeño to your heat preference. Store Pico de Gallo in the fridge for up to 3 days. Chips can be re-crisped in the oven if needed.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Appetizer, Snack
- Method: Baking (for chips), No-Cook (for Pico)
- Cuisine: Mexican-American
Nutrition
- Serving Size: About 1/2 cup Pico de Gallo + 8-10 chips
- Calories: Approx 180 calories per serving
- Sugar: 2g
- Sodium: 220mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 4g
- Protein: 3g
- Cholesterol: 0mg
