Pico de Gallo
Fresh, zesty, and full of flavour — Someone grab the tortilla chips.
Pico de gallo is so easy to make that there’s really no excuse for serving anything else with your nachos, on Taco Tuesdays, or whenever you feel that craving for chips n’ salsa.
The only trick to this recipe is the need for a food processor or chopper. Doing the cutting by hand is entirely possible, but it’s also a lot more work and quickly devolves into giving up and buying store-bought jars that sit on a warehouse shelf for who knows how long. Save your culinary skills for something else and get right to good stuff.— CFG
Note: Check below for canning guidelines.
Ingredients:
3-4 lbs tomatoes (on the vine)
1 large red onion
1/2 large white onion
1 green onion
6 large garlic cloves
1-2 bunches of fresh cilantro
4 limes, juiced
1 lemon, juiced
2 tbsp cumin
2 tsp ground sea salt
1/2 tsp ground black pepper
Directions:
Wash tomatoes and pat dry. Rinse cilantro and remove excess stems. (I use a salad spinner to get rid of excess moisture.)
In a large capacity food processor, pulse/chop 3-4 tomatoes at a time until they reach your desired size/consistency. (I usually pulse 5-6 times depending on the size of the tomato). Be sure not to over process.
Transfer the chopped tomatoes to a large mixing bowl and continue processing batches until you have processed all 3—4lbs.
In the food processer chop 6 large heads of peeled garlic and 1 jalapeño (optional) until completely minced. Add the cilantro and juice from 4 limes and 1 lemon into the food processor and pulse until finely chopped. Transfer mixture to bowl.
Add 1 large red onion and 1/2 of a large white onion to the processor and pulse/chop to the same size/consistency as the tomatoes. Add the chopped onion/garlic mixture to the mixing bowl.
To the mixing bowl add 2tbsp of cumin and 1 1/2 tsp of ground sea salt. Thoroughly mix all ingredients. (Feel free to add in more salt and/or cumin to taste — just remember flavours will soften, but saltiness won’t go away.)
Note: This recipe is great for canning — just be sure to follow standard canning guidelines and process your sealed jars for ~10 minutes. Otherwise, store in an air-tight container/glass jar in the fridge for about 1-2 weeks. Like you’ll have any left over…
