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?
1–2 jalapenos (depending on how hot you like it)
handful of fresh cilantro
salt to taste
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.