Fresh Salsa that’s ready when you need it, plus it’s low fat and low carb! Once you chop up a few veggies for pico de gallo and season it to perfection you are only one step away from this fantastic raw veggie salsa that I have made for 17 years. Your family, friends and taste buds will thank you!
Really, the best thing about having this pico around is that just a few pulses in a processor gives you some of the freshest tasting, most addictive salsa that you will ever eat… No… the BEST thing about this pico is that when you have it on hand you can put it on taco salad or fajitas or saute it and cover your eggs with it or… that it just makes everything brighter, prettier, and more flavorful! So…why settle for the stuff in the supermarket that looks like pico de gallo, but doesn’t deliver the zest of the real thing? Make some up for the upcoming week and you’ll see what I mean!
I double this recipe in tomato season when the tomatoes are the best and most flavorful and keep it in the fridge in a quart jar, but it can be made anytime and I give instructions for zipping it up when the tomatoes aren’t very zippy in the winter.
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2 really large or 4 medium fresh tomatoes (I love the organic vine ripened kind)
1/4 medium yellow or white onion
1 large fresh jalapeño peppers or a couple of small ones (seeds removed for company or left in for hotter tastes)
1/2 to 1 tsp. THM Mineral Salt or other high mineral sea salt celtic sea salt or Real Salt
(you should try this salt is adds some good minerals, but is a little saltier than regular table salt)
1/2 or 1 lime (preferred) or lemon (depending on the size– start with 1/2 and add till you like it)
You can add a little chopped cilantro here if you like it, but it is good without it
garlic lovers… go ahead and add some, but I like it a lot without it
*Also optional is 1 tsp tomato paste and 1 tablespoon water to mix in if the tomatoes are a little dry or bland during winter months.
Chop these veggies up well (especially the peppers) and add the seasonings then store in an airtight jar in the fridge for several days, if possible or go ahead and process it into salsa and store any leftovers you can get.
Tomato quality varies so this is more of a formula than a recipe. If you need more tomatoes just add them or of course if you want it hotter the pepper strengths vary widely too. If the tomatoes turn out not to be juicy enough for you try adding the 1 tsp of tomato paste and 1 tablespoon of water and the whole dish will perk right up. The water and paste will in no way detract from the delicate fresh flavor of this salsa.
But what really makes this pico…well….fresh salsa is this handy little machine! I’ve tried blenders, in fact this is an adaptation of a Vitamix recipe, but they don’t leave this salsa with recognizable chunks and the tomatoes can get a little foamy unless you pulse it slowly. This machine makes a perfect 2-3 cup salsa every time. I even did a post on my old blog on how I’ve used this machine since the beginning of my THM transformation to make all my cooking, a piece of cake! 😉 I did all this before I even had affiliate links I just love this machine. (affiliate)
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