Pico de Gallo
Amazing recipe full of fresh flavor and a secret ingredient.
- 2-3 red tomatoes on the vine chopped fine or quartered
- 1 jalapeño fresh or jarred
- 1 pickled Serrano pepper these are found in the Latin American food section in a can
- 2 Tbsp lime juice
- 1/3 C cilantro
- 1 Tbsp garlic heaping
- 1 small onion or half a large
- salt & pepper to taste
In a food processor, add jalapeño, Serrano pepper, cilantro, garlic, and onion. Pulse until fine (about 10 pulses).
Add lime, salt, and pepper. Pulse 2 times.
Add quartered tomato. Pulse until chopped. Or chop by hand to add texture.
Add more salt and pepper if needed
*I personally like a juicier pico so I quarter the tomatoes and put them in the food processor (plus its less work). However if you prefer it chunkier with less juice you will want to dice the tomatoes by hand to your preferred size and stir them in after you have processed all other ingredients.
**Do not de-seed the jalapeño or Serrano pepper, this gives the salsa the perfect kick and flavor. But if making for small children or adults who are afraid of spice, then de-seed.