This quick Pico de Gallo Salsa is the answer to all your prayers. I’ve never been a huge fan of store bought salsa, and before my keto days I’d enjoy copious amounts of chips and various types of dips. During that time of my life I made it a point to learn how to make Pico de Gallo, a fresh tomato salsa.
The key to a good salsa is all in the type of tomatoes you use. I always vouch for Roma tomatoes because of their low water content. Roma tomatoes are great for salsas because they’re fleshy and will ensure that your masterpiece isn’t too watery. It’ll give your salsa a good bite.
I’ve tried this salsa with a lot of different things, and I can assure you that it’s delicious. I’ve had this salsa with cheese shell fish tacos, burritos, and with chips. I imagine you can put this on almost anything. I’ve had it with eggs too!
You can choose to change the proportions for this quick pico de gallo salsa recipe to your own taste. If you don’t like your salsa too hot, you can hold back on the Jalapeños. But if you’re like me, and you like spice, you can increase the amount of Jalapeños and Black pepper you add to your pico de gallo salsa.
You can use whatever food processor, blender, or magic bullet you have in your house. You should know how your blender blends. I find that my food processor plays a big roll in getting the texture right for the salsa. I use this recipe as the base for my family’s new favourite dip — Guacamole.
Let me know in the comments if you try this recipe with a blender or bullet or if you have any questions and I’ll be sure to answer.
Recipe
AuthorSarah-Jane G.CategoryApps & SnacksDifficultyBeginner
Wash and roughly chop Roma Tomatoes. Place in a food processor (or blender) and pulse until the texture is how you like it. (I like mine slightly chunky). Place in a bowl.
Add salt into tomato mixture. (Salt helps draw water out of the mixture.) Drain excess water.
Dice yellow onion. Add to tomatoes.
Finely chop Jalapeno. You can add as little or as much as you'd like. Add to the onion - tomato mixture.
Add more salt and pepper to your liking.
Enjoy!
Ingredients
Directions
Wash and roughly chop Roma Tomatoes. Place in a food processor (or blender) and pulse until the texture is how you like it. (I like mine slightly chunky). Place in a bowl.
Add salt into tomato mixture. (Salt helps draw water out of the mixture.) Drain excess water.
Dice yellow onion. Add to tomatoes.
Finely chop Jalapeno. You can add as little or as much as you'd like. Add to the onion - tomato mixture.
Add more salt and pepper to your liking.
Enjoy!
