Pico de Gallo
8 ripe Roma Tomatoes, cut into small chunks
1 medium Onion (any kind) cut into small chunks
1 small bunch Cilantro, large stems removed
1/4 to 1/2 cup jarred Jalapeño Slices
Juice of 1/2 lime (or a little of the jarred jalapeño juice)
Kosher Salt and fresh Ground Black Pepper, to taste
In a food processor, combine onion chunks, cilantro, and jalapeño slices. Pulse blend until finely chopped; put onion mixture into a large bowl.
Add tomato chunks to the food processor and pulse blend just until chopped. Put tomatoes into the bowl with onion mixture. Add lime juice, salt, and pepper, stir well.
Cover, and let sit at room temperature for several hours before serving, which allows all the flavors to blend. Refrigerate leftovers, eat within 2-3 days.
If you don't have a food processor, you can chop all ingredients to desired consistency.
**Note: Any spicy pepper of your choice can be used. Jarred jalapeño slices are my preferred pepper, because the heat is consistent. Fresh peppers vary in heat intensity, and I've often over heated my salsas when using them fresh.
My favorite way to utilize fresh peppers in a salsa is to roast them first. Roasting fresh peppers mellows the heat and raw flavor. This can be done by placing several peppers into a dry skillet over medium-high heat. Once the skins start to crackle and blacken, turn the peppers so that they evenly blacken an all sides. When peppers are blackened, carefully remove from pan and place into a Ziploc-type bag and seal.
As soon as the peppers are cooled, remove from bag, peel away and discard the blackened skins. Cut off stems, slice open the peppers, and remove some or all of the seeds, depending on heat desired.
Add roasted peppers to recipe as directed above. Use one or two peppers at a time, gradually adding more until desired heat level is achieved.
***Using gloves for this process is recommended.***
