Fresh Salsa (Pico de Gallo)
Here is a little refresher on salsa. Enjoy this pico in the shade with a cold bevvie of choice!
Adapted from Simply Recipes
Ingredients
2 to 3 medium fresh tomatoes (1 to 1 1/2 pounds), stems removed
1/2 medium onion
1-2 hot peppers stems, ribs, and seeds removed (less or more to taste)
Juice of 1 lime
1/2 cup chopped cilantro
Kosher salt and freshly ground black pepper to taste
1 pinch dried oregano (crumble in your fingers before adding), or more to taste
1 pinch ground cumin, or more to taste
Kosher salt and freshly ground black pepper to taste
1 pinch dried oregano (crumble in your fingers before adding), or more to taste
1 pinch ground cumin, or more to taste
Instructions
- Roughly chop the tomatoes, chile peppers, and onions. Be careful while handling the chile peppers. Set aside some of the seeds from the peppers. If the salsa isn’t hot enough, you can add a few for more heat.
- Place all of the ingredients in the bowl of a food processor fitted with the blade. Pulse only a few times, just enough to finely dice the ingredients and not enough to purée. If you don’t have a food processor, you can finely dice by hand.
- Place in a serving bowl. Add salt and pepper to taste. If the chiles make the salsa too hot, add some more chopped tomato. If it’s not hot enough, carefully add a few of the seeds from the chiles, or add a little more ground cumin.
- If you like, let the salsa sit for an hour (room temperature or chilled) for the flavors to combine.
- Serve with chips, tortillas, tacos, burritos, tostadas, quesadillas, or pinto beans, or black beans. The salsa will keep refrigerated for up to 5 days.
