Traditional Pico de Gallo is a great salsa. However, it does present a challenge when used as a dip. Hence, “wound” it in the food processor – just enough to dip, but still chunky.
Ingredients:
- 3 c diced Roma tomatoes (about 6 tomatoes)
- 2/3 c diced white or red onion (about half of a medium white onion)
- 2/3 c fresh cilantro, loosely packed
- 1 to 2 jalapeño or serrano peppers, stemmed, cored and finely diced (don’t touch your eyes while cutting these! Peppers burn.)
- 1 lime, juiced
- 1 tsp salt
- (optional) 1/4 tsp ground cumin
Directions:
- Combine all ingredients except lime in a food processor and pulse only until chunky creamy.
- Stir in lime juice
- Serve immediately, or refrigerate in a sealed container for up to 2 days.
Serves: 4 cups
Source: Many Pico de Gallo recipes
