Pico de Gallo (Salsa)
[u]Salsa[/u]:
3 medium tomatoes (regular, not roma variety), diced
1 medium red onion, minced
4 cloves garlic, minced
2 jalapenos, minced (de-seed for less spice, if desired)
1 cup cilantro, packed, minced
1/2 teaspoon salt [u]Liquid[/u]:
3 Tablespoons Fresh Lime Juice (1 to 2 Limes)
1/2 Medium Tomato, Diced
*This recipe requires overnight refrigeration to let the flavors develop*
1. Salsa: In a non-reactive bowl (do not use metal!), combine the tomatoes, onion, garlic, jalapenos, cilantro, and salt.
2. Liquid: In a small blender (I use a Magic Bullet), put the lime juice and 1/2 tomato; blend until smooth.
3. Add the liquid to the salsa and mix thoroughly.
4. Cover and refrigerate overnight, and enjoy the next day and for days after! Yummmmmmmm
Source of recipe: I wrote this recipe.
SO HOW'D IT GO?
I used this as a rough basis of ratios and it came out really good :). Going to use it in a salad with mixed greens, black beans, and corn. :) thanks!
PS use organic tomatoes! They end up tasting fresh from the garden :)
Great recipe! no need to blend anything... I didn't have a blender and it came out delish. very nice flavors, and worth it to marinate overnight. Thank you!
Hey I wanted to modify this: Scratch the liquid part and just add the extra half of tomato and lime juice with the rest of it, the salsa gets liquid-y enough on its own :)