Go Back
Salsa or Pico de Gallo
Print
Salsa or Pico de Gallo
Prep Time
15 mins
 

A spicy topping for your favorite meals.

Course: Appetizer, Condiment, Main Course
Cuisine: Tex-Mex
Author: www.elainewatkins.com
Ingredients
  • 2 Tomatoes (Fresh, scar removed, quartered)
  • 1/2 Onion (Skin and scar removed, quartered)
  • 2 Cloves Garlic (Skin and scar removed, minced)
  • 1/4-1/2 Cup Cilantro (Fresh preferred, excess stems removed)
  • 1/2 Serrano pepper (Seeds and inside white flesh removed)
  • 1 Tablespoon Lime Juice (Fresh preferred)
  • Salt & Pepper (To taste preference)
  • 1/2 Tablespoon Coconut oil
Instructions
Salsa

  1. Lightly sauté the minced garlic in a skillet with melted oil.

  2. Put all ingredients, except salt and pepper, in your blender or food processor and process until it reaches the consistency you prefer. 

  3. Add salt and pepper until you reach your taste preference.

  4. Transfer to a bowl and serve.

Pico de Gallo

  1. Lightly sauté the minced garlic in a skillet with melted oil.

  2. Chop and combine the tomatoes, onions, cilantro and pepper.

  3. Add garlic, juice, and salt and pepper to taste. and mix.

  4. Transfer to a bowl and serve.

    Pico de Gallo
Recipe Notes
  1. Leave out and dice up 1/3 of your tomatoes, cilantro, pepper and onions and mix into your finished salsa to add a little chunkiness.
  2. Leave out and process 1/3 of your tomatoes, cilantro, pepper and onions and mix into your pico de gallo for a more fluid consistency.
  3. Try roasting your quartered tomatoes, onions, garlic and pepper on a lightly oiled cookie sheet at 375 for approximately 10-15 minutes before moving them to your blender or processor to make salsa with a slightly different flavor.
  4. Definitely adjust the ingredient amounts as you determine your favorite ratios.
  5. Jalapeno and serrano peppers have a slightly different flavor, but we use them interchangeably dependent upon what we have.
  6. I recommend fresh ingredients whenever possible.
  7. I recommend organic, non-GMO. Check out your local farmers' market, Local Harvest for resources in your area, and/or the Environment Working Group for access to their Clean 15 and Dirty Dozen lists.