Salsa - Pico de Gallo
This versatile sauce is a must have when serving Mexican cuisine.
Ingredients
- 8-10 Tomatillos (remove paper-like skin and rinse)
- 4 Roughly Chopped Ripe Tomatoes
- 1/2 cup Chopped Cilantro
- 1 Diced Onion
- 3 cloves Garlic
- 1 Diced Green Pepper
- 3 Jalapeño Peppers
- 1 tsp Cumin
- ¼ - ½ cup Olive Oil
- Zest & Juice of One Lime
- 1 tsp Salt
- 1/2 tsp Black Pepper
Instructions
- Bring large pot of salted water to a boil then add Tomatillos. Reduce heat, cover and simmer for 5 minutes. Drain and rinse under cold water.
- Place cooked tomatillos in processor and add Tomatoes, Cilantro, Onion, Garlic, Green Pepper, Jalapeño Peppers, Cumin, Olive Oil, Lime Zest, Lime Juice, Salt and Black Pepper.
- Pulse chop salsa to the consistency you desire. I like a little more chunky rather than completely pureed. Blend well.
- Refrigerate until ready to use.
