Smoke free Pico / Salsa

I have been making my own fresh Pico / Salsa for a couple of years at this point and figured I would share the recipe. I typically make it once a week and we eat it with chips or on eggs or vegetables. I prefer Roma tomatoes as the base. I typically use 6 decent size Romas. I quarter them, and then do my best to remove the seeds. I then slice lengthwise and then slice again.

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I prefer red onion, so I use about 1/2 of an onion and I I dice it before adding to the Ninja

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I use a couple of jalapenos depending on the size, in this case I used 3

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Green onion is optional, and in this case, I purchased some today, so I used three and diced them

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I add an ounce of lime juice and lemon juice to the Ninja. I then add some salt, black pepper, oregano and cumin.

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I also add garlic, and for me I just purchase the squeeze bottles.

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Here is the product before the final ¬†essential ingredient….

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In my mind the star of the show if the fresh cilantro

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I dice it up, add it the Ninja and depending on how long it goes, it is either Pico or Salsa. In this case it was an even mix.

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One Comment

  1. pluson8.com says:

    Be sure to taste the pico de gallo and adjust the seasonings, adding salt or more diced jalapeno if needed.

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