So, I haven’t discussed it all week, but there was obviously a certain amount of devastation after the Seahawks lost last week, and now I am somewhat checked out off the rest of the football season. But I have to send the tailgating love for the rest of you who still have every right to be in full fledged football mode!
A couple of weeks ago I developed these recipes for the IHA blog, http://theinspiredhome.com/articles/radish-pomegranate-pico-de-gallo-and-homemade-spiced-tortilla-chips so that you can take your tailgating to the next level with a super gourmet chips and salsa duo that will knock your guests socks off. Not only is it bursting with fresh flavors, but it’s a bit of a showstopper in the looks department as well! 
This fresh pico de gallo is dressed up with peppery crunchy radishes and then sweet and tart little pops of juicy pomegranate seeds for an intriguing and unusual combination. The chips are the perfect vehicle for shoveling in that awesome salsa since they are delicately crispy and have the best little spice mixture sprinkled on top. All together it is the perfect thing to serve at your next tailgate!
- Homemade Spiced Tortilla Chips
- 8 tortillas, cut into 6 wedges each
- Spice Mixture:
- 1 teaspoon kosher salt
- ½ teaspoon onion powder
- ½ teaspoon chili powder
- pinch nutmeg
- Vegetable oil for frying
- Radish-Pomegranate Pico de Gallo
- 1 white onion finely chopped
- 4 radishes, finely chopped
- 2 jalapeno’s seeded and finely chopped
- 4 ripe roma tomato, seeds removed and finely chopped
- ½ cup cilantro, finely chopped
- 1-2 tablespoons fresh lime juice
- 3 tablespoons pomegranate seeds
- Kosher salt
- For the Chips:
- Bring oil up to 350 degrees in a heavy pot fitted with a thermometer or in deep fryer. Add the tortillas to the hot oil ( I did 8-9 wedges at a time) and fry them for about 30 seconds to 1 minute and then flip them over with tongs and let them cook about 20-30 seconds more. Remove them from the hot oil with a strainer and add them to a large stainless steel bowl and immediately sprinkle them with the spices and toss them well. Repeat with the remaining tortillas. Serve immediately or when they cool store them in an airtight container or Ziploc bag.
- For the Salsa:
- In a medium bowl, combine the onion, radishes, jalapeno, tomatoes and cilantro. Mix well and then season with kosher salt. Fold in the pomegranate seeds and serve with chips.
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my little princess would love it! thanks dear!
I need a bowl of this pico and a bag of chips stat!
I need this for game night every time!!