Tuesday, May 5, 2015

RECIPE: Homemade Pico Salsa

5-6 small-medium tomatoes
4 small garlic cloves (or two large ones)
1 Jalapeño pepper (remove seeds to lower the heat/spiciness!)
1/2 Cilantro
1 large purple or red onion
freshly squeezed lime juice from 1/2 lime (or to taste)
himalayan salt to taste

Chop all of your ingredients. I typically use a food processor and begin with the dense ingredients like onion and pepper, then add the garlic, tomato and cilantro, just pulsing until I reach the preferred texture/thickness. 

The finer you chop everything, the better texture your salsa will have.

Add lime juice, mix in a bowl and serve.

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