Pico de Gallo
This is best when all fresh veggies are used. And, no, tomatoes bought from the grocery store aren’t “fresh,” they have no flavor. I don’t list exact amounts because I’ve never measured. What I’ve listed is a good start for you; add ingredients to your taste.
*A note about jalapenos: put on some gloves before doing this step. Trust me on this! I chop the seeds separately from the fruit and add them separately. And when I say “chop” the seeds, I actually mince then mash them. I’ve discovered the amount of heat in jalapenos vary. You can add however much jalapeno fruit as you want, but when it comes to the heat, add the minced seeds 1/4 teaspoon at a time! Sometimes it takes a couple of teaspoons and another time it may take 1/4 teaspoon.
This makes about 4-ish cups of salsa.
Ingredients
3½ cups diced tomatoes or 1 28oz can Hunts petite diced tomatoes
2 to 4 small (or more) *whole jalapenos (*see note above)
Small onion, finely diced
1-2 limes
Dried cilantro
Garlic powder
Salt
Add tomatoes, onions, juice of half a lime, 2 tablespoons cilantro, 2 teaspoons garlic powder and 1 tablespoon salt to medium bowl.
Prepare jalapenos as directed in above *note. Add minced and mushed seeds to tomato mixture 1/4 teaspoon at a time. Put on some gloves and finely mince the jalapeno seeds. Add about a third of this to the tomato mixture.
Stir and taste. If it needs more heat, add more minced pepper seeds. Taste and adjust seasoning until you get it how you want it. Chill for about an hour before serving.