DifficultyBeginner

I've been making fresh salsa (pico de gallo) since I was first married. I have also tasted many versions over the years, some even containing cabbage. In my opinion the best pico is also the simplest, using the freshest ingredients. One of my friends makes the best pico. I don't know how she gets her pico so beautifully and uniformly finely chopped. I used to spend 20 plus minutes chopping all the ingredients for my pico but with all the time I already spend in the kitchen I wanted to find a quicker no fuss method. I use a food processor for this however a blender would also work. The key is to pulse the ingredients in stages and not to over-pulse. I prefer using roma tomatoes in my salsa as they are meaty and are not overly watery, however you can use whatever tomatoes you have available to you.

Yields6 Servings
Prep Time7 minsTotal Time7 mins
 ½ small red or white onion, halved
 1 large garlic clove
 1 jalapeño pepper, stem removed and halved (remove seeds if you need to avoid the heat)
 6 -8 roma tomatoes, cored and halved (organic if possible)
 1 small bunch cilantro (stems included)
 1 tsp sea salt
 1 lime juiced
1

Pulse onion, garlic and jalapeño pepper in food processor until finely chopped. Add tomatoes and pulse until tomatoes are chunky. Add cilantro and pulse again until cilantro is coarsely chopped. Add sea salt and lime juice and stir.

Ingredients

 ½ small red or white onion, halved
 1 large garlic clove
 1 jalapeño pepper, stem removed and halved (remove seeds if you need to avoid the heat)
 6 -8 roma tomatoes, cored and halved (organic if possible)
 1 small bunch cilantro (stems included)
 1 tsp sea salt
 1 lime juiced

Directions

1

Pulse onion, garlic and jalapeño pepper in food processor until finely chopped. Add tomatoes and pulse until tomatoes are chunky. Add cilantro and pulse again until cilantro is coarsely chopped. Add sea salt and lime juice and stir.

No Chop Fresh Salsa