Prep 30 mins
Cook 10 mins
- 12 roma tomatoes
- 3 (28 1/2 ounce) canspetite diced tomatoes
- 1 medium yellow sweet onion
- 1 cup cilantro
- 1⁄2 cup jalapeno pepper
- 1 medium head of garlic
- 1 tablespoon olive oil
- 1 lime
- 1 tablespoon vinegar
- 2 tablespoons salt
- Peel and mince the garlic; Combine with olive oil in a small skillet and sauté over low heat until it just starts to turn color dont let it brown; For a sharper taste, garlic can be left raw, and olive oil left out (great if you love garlic).
- Wash and dice the tomatoes and place in a large bowl (one that can hold 1-1/2 gallons of salsa); Wash the cilantro, and cut 3/4 of the length of the stems from the bundle.
- Wash the peppers, and remove the stems; Chop the onion, peppers (with seeds and veins), and cilantro and add to the bowl.
- NOTE: The previous step will make a chunky salsa, or Pico de Gallo, and is the recipe I usually make (and most people prefer it); If you want a more traditional salsa texture, or just want to save a lot of time, use a food processor to finely chop everything except the canned tomatoes.
- Strain the canned tomatoes to remove most of the water; If you dont have petite diced canned tomatoes, then dice these; Add them to the bowl.
- Add the sautéed garlic to the bowl.
- Slice the lime in half and squeeze the juice from both halves into the bowl.
- Add the vinegar.
- Add 1 Tbsp of the salt, and reserve the other.
- Mix well with wooden spoons and salt to taste (test by dipping with tortilla chips); The canned tomatoes contain salt and the Roma Tomatoes vary in sweetness, so this may cause variation in the right amount of salt.
This makes a TON of pico, we made 1/3 of it and it was perfect for a few nights of various mexican food we had planned. This came together easily and was delish and fresh!