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Pico de Gallo (salsa)

7/10/2013

1 Comment

 
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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?

PICO DE GALLO
3-4 tomatoes
1-2 jalapenos (depending on how hot you like it)
¼ onion
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.
1 Comment
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5/24/2019 08:32:58 pm

I love adding salsa to my food. It is one of my guilty pleasures actually. Many of my friends insist that I stop this eating habit of mine, however, I do not want to. Salsa is amazing and it goes with all the food that I like. Those who are not fond of salsa are just blowing my mind. If you ask me, salsa is the best thing that has ever happened, that and marrying my wife Janet, of course.

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    My name is Leeny Hoffmann and I am paleo curious. Come out of the "Standard Diet" closet with me and let's find out what the paleo lifestyle is all about.

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