This week I made sure I’ve taken extra precaution to keep myself from overloading my schedule. Apparently, even if I work at home I still can’t avoid sleeping way past midnight because of so much things to do. To be honest, I don’t know where all these chores come from! I never seem to run out of laundry, clothes to fold, clothes to iron…. toys to keep.
Today, I was at Maynilad. I was there too yesterday. I am trying to get the water connection to our soon-to-be-home reconnected. It was I who also got it temporarily disconnected three years ago when it was still a computer shop. Since peanutbutter♥ and I are having the house reconstructed (very soon), we’re gonna need some water supply, hence, the waiting and almost-sleeping-while-waiting at the Maynilad office for two hours each day now.
I usually go there after lunch, when it’s suppose to be siesta time. I get home at around four-ish in the afternoon, a bit sleepy and craving for something to munch on. When that happens, I usually grab a bag of Chacho’s Tortilla Chips and then make myself a small bowl of Pico de Gallo to dip on.
Why Pico De Gallo? Because it’s very easy to make and I usually have almost, if not all, the ingredients in the fridge.
Pico de Gallo is also known as Salsa Fresca or Fresh Salsa and is made with chopped tomatoes, onions, jalapeño, cilantro, and lime juice.
My favorite Chacho’s variant to pair with my Pico de Gallo? Chacho’s Cheesy Cheese!! This variant is thin, crispy and oozing with cheese flavor that complements the mild spiciness of the salsa and tangyness of the tomatoes.
Aside from Cheesy Cheese, there are two more Chacho’s variants namely: BBQ Bonanza and Spicy Curry. These are available in two sizes 185g and 80g. The 80g is usually good for sharing but is just right for me when i’m in the mood for chips and dip.
If you want more information, you can visit Chacho’s Facebook Page: https://www.facebook.com/ChachosTortillaChipsPhilippines.
For now, let me leave you with the recipe…Print
Pico De Gallo and Chacho’s Tortilla Chips
- 2 large tomatoes, chopped
- 1 onion, finely chopped
- 1 bird’s eye chili, finely chopped
- 2 sprigs fresh cilantro finely chopped
- juice of half a lime
- salt to taste
- In a medium bowl, combine all the ingredients and mix well.
- Season with salt.
- Add more chili if you want it more spicy.
- Refrigerate for 30 minutes.
- Serve chilled with your chips of choice.