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PICO DE GALLO

This is the easiest, freshest salsa you will ever make. A food processor is a must and makes it a breeze to make. Of course, you could hand chop everything but who wants to do that?

  • Author: Leeny

Ingredients

Scale

34 tomatoes
12 jalapenos (depending on how hot you like it)
¼ onion
handful of fresh cilantro

salt to taste

Instructions

In a food processor, mince jalapenos. Add onion and pulse a few times more. Add tomatoes (cut in quarters) and process until salsa is chunky, but not liquefied. Add cilantro and pulse a few more times. Stir in salt to taste. If too hot, add more tomatoes…if not hot enough, add more peppers!

We eat this on eggs for breakfast, as a dip with plantain chips, in tacos, and over meat. It keeps for about 4 days in the fridge, but it’s usually gone by then! There is always a batch in my fridge.

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