Pico de Gallo

  • 5 large tomatoes
  • 3 whole serrano peppers or fresh jalapenos (more or less to taste)
  • 1/2 small sweet onion
  • 1/2 cup cilantro leaves, cleaned
  • 2 garlic cloves, peeled and pressed
  • 1 Tbsp sea salt
  • 1/3 cup lime juice

In a large food processor combine all ingredients.  Pulse to chop (do not over pulse).  Transfer to a serving bowl.  Cover and chill.  Set aside.  If possible, make a day or two ahead of time to all those ingredients a chance to marry together.  Makes approximately 4 cups.


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