Lars’s Pico de Gallo

A Little Personal History:

Description:

Ingredients:

• 2 cups (1 Lbs) tomatoes, blanched, seeded and chopped
  

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• ½ Red Spanish onion
• 2 Tbs fresh cilantro
• 2 Tbs parsley, washed and chopped
• 2 – 6 fresh Serrano or other hot green chili peppers (2 hot, 4 very hot, 6 scorching), cored, seeded and chopped
• 1 garlic clove, chopped
  

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• ½ lime, juiced & seeded
• ½ Tbs extra virgin olive oil
• 1 tsp salt
• pinch of pepper

Procedure:

1. In large saucepan with boiling water, blanch tomatoes.
1. On cutting board, cut tomatoes in half, scoop out seeds with spoon, chop and set aside in large mixing bowl.
2. On cutting board, chop onion ad to bowl with tomatoes.
3. Wash and chop cilantro and parsley, removing stems, add to bowl.
4. Wash, core, remove seeds and dice the chili peppers, add to bowl.
5. Chop garlic, add to bowl.
6. Juice and seed lime, add to bowl.
7. Add olive oil, salt & pepper to bowl. Fold everything together well.
8. Transfer everything to food processor and pulse till well blended together.
9. Pour mixture from food processor back into large mixing bowl. Add additional seasonings as necessary.
10. Store in sealed container and refrigerate till needed.

Advanced Preparation:

• Day of preparation, Steps 1 – 7 can be done, refrigerated and added to processor when ready to blend together.
• Salsa is intended to be done in advance and refrigerated till needed.

Tips, Notes, and Variations:

• Serve chilled, with a meal, as a dip for corn tortilla chips, as a garnish, as an ingredient in other dishes, etc.
• Can be easily stored in a closed container in refrigerator for 7 – 10 days.
• If you’d like a chunkier dip, reserve ¼ of chopped tomatoes and fold in after processing.
• Wash your hands thoroughly after handling chili pepper.