Pico de Gallo, a Garden Fresh Salsa
Mayday, mayday! Stress overload during this first week of May and it’s not about to get better so apologies in advance for any one-and-lonely posts in the weeks to come. In a whirlwind of house touring last week, we did find the perfect house to move into, thankfully, only three weeks from now (EEEEK!!!). Enter the fact that our annual neighborhood garage sale is this coming weekend with much to prepare for and there’s just a wee bit going on in my humble household. At least the garage sales are super fun. Each year our neighborhood has about 200 sales which includes a number of food vendors and other fun things lining the streets. It’s like a carnival and party with all the neighbors, right on our street! I’m sure going to miss this celebration after we move.
Tomorrow just happens to be another fun celebration, Cinco de Mayo and I feel the need to post a pico de gallo (or garden fresh salsa) recipe just in time for the festivities. You know how I love things to be easy and this recipe is no different. I don’t waste time seeding any of the veggies. If the tomatoes happen to have hard cores, I do take that part off but otherwise, everything just gets quartered and tossed into a food processor. A quick little whir and it’s done! Of course, not seeding the tomatoes does mean that it’ll be a little watery so I simply strain the salsa before transferring into a serving bowl. Feel free to keep the liquid that is strained as it makes a tasty meat marinade.
- 6-8 medium tomatoes
- 2 jalapeños
- ½ white or yellow onion
- 2 garlic cloves, peeled
- ¼ cup cilantro
- 1 tablespoon lime juice
- ½ teaspoon pink himalayan salt (or more to taste)
- Stem and quarter all of the veggies. Remove hard cores from tomatoes.
- Place all ingredients in a food processor and process until no large chunks remain.
- Strain extra juices out and scoop into a serving bowl.
- Serve with tortilla chips and a smile.
Copyright secured by Digiprove © 2015
