My salsas always seem to resemble the Mexican flag. This is not intentional but still rather humorous. This simple pico de gallo is a perfect pairing to any Mexican meal OR to a summery balcony BBQ. Serve this salsa with chips as an appetizer or alongside a grilled tri-tip (which I learned is maybe only a California thing? Such a shame!).
Next salsa: a jalapeño melon salsa!
Next salsa: a jalapeño melon salsa!
Ingredients
20-25 plum tomatoes, chopped
2 cloves garlic, minced
1/4 white onion. minced
1/2 bunch of cilantro, chopped
1-2 jalapeños with seeds, chopped
juice of one lemon
1 tsp cumin
1 tsp black pepper
1/2 tsp salt
Directions
1. Place all ingredients together in a large bowl.
2. Fold to fully incorporate the spices with the vegetables.
3. Taste test and adjust according to your heat/spice preference!
**Note: I prefer to make this salsa a full 24hours before serving; this allows the flavors to meld together.
20-25 plum tomatoes, chopped
2 cloves garlic, minced
1/4 white onion. minced
1/2 bunch of cilantro, chopped
1-2 jalapeños with seeds, chopped
juice of one lemon
1 tsp cumin
1 tsp black pepper
1/2 tsp salt
Directions
1. Place all ingredients together in a large bowl.
2. Fold to fully incorporate the spices with the vegetables.
3. Taste test and adjust according to your heat/spice preference!
**Note: I prefer to make this salsa a full 24hours before serving; this allows the flavors to meld together.