Pico de Gallo

  • Handful of cilantro
  • 1/2 juice from a lime
  • 1/2 teaspoon of salt
  • Half of a small red onion (white onion is fine, I just like the color of the red onion)
  • 2 small to medium tomatos
  • 1 jalapeño pepper

In a food processor combine all ingredients. If you’d like a less spicy Pico, add half of the jalapeño. If you want a very mild Pico remove the seeds from the jalapeño. If you want an extra spicy Pico add another one half to a whole (second) jalapeño…. or use a hotter pepper. One jalapeño gives a medium level of spicy in my opinion, but it’s much hotter than a “medium” jar of salsa if that helps. If you’re not sure how much pepper to add, cut into your pepper. Smell it and taste test it. Sometimes I get a “dud” jalapeño he grocery. No heat whatsoever! If it’s pretty spicy add less. You can also add more pepper in, I just recommend chopping the additional pepper by hand then stirring it in. Don’t blend it in with the food processor after the initial blend because your Pico will turn into a liquid.

Use the chop setting on the food process. Pico is “chunky”. Don’t blend into a liquid. Alternatively, all ingredients can be chopped by hand. Double quantities for larger batch.

Serve with chips, top taco salads, use on tacos or nachos. This is best when fresh, so don’t make more than you’ll use in one or two days.

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