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.

20161023_135218 20161023_135408 20161023_135833 20161023_135932





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






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

20161023_141327 20161023_141530





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






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






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






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








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






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.


One Comment

  1. says:

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

Comments are closed.