Pico de gallo is a Mexican salsa made of tomato, onion and chilli. It is traditionally made with the red serrano chilli, but I prefer the easier-to-find green jalapeño. Remember, the hottest part of any chilli is the membrane that holds the seeds, so scrape this out before chopping if you are sensitive to heat.
Preheat the oven to 180°C/Gas 4. Meanwhile, make the dip. Mix the tomatoes and onion together in a bowl and season with salt and pepper. Add the chillies, coriander and lime juice and mix well. Taste and adjust the seasoning as necessary, then leave to stand for 15 minutes.
Brush the tortilla wraps with olive oil on both sides, sprinkle each side with smoked paprika and a pinch of salt, then slice into triangles. Place on one or more baking sheets in a single layer and bake for 3–4 minutes, until golden and crisp. Set aside to cool.
Serve the dip with the tortilla chips alongside.
HOW TO HANDLE CHILLIES
When you’ve been chopping chillies, rub your hands with olive oil before washing them. The oil helps dissolve the capsaicin, the source of the chilli’s heat, which is more soluble in oil than in water, and it will then rinse away easily.