Pico de Gallo

2 medium tomatoes
½ large sweet yellow onions
3 cloves garlic
1 large jalapeno
¼ – ½ cup fresh parsley
1 tsp lime juice

Cut tomatoes and onions into large chunks. Deseed jalapeno and cut into large chunks. Peel garlic. Place everything in food processor and process until it reaches the consistency you like.

I put the onions and garlic in first and process a little, then the jalapeno, process a little more, and then the tomatoes. That helps get the consistency right without completely obliterating the tomatoes. Most recipes call for cilantro instead of parsley. I don’t like cilantro. Fresh parsley is very flavorful and good for you.

This makes a great topping for just about any dish, or a great dip. It is not really different to my salsa, but as a topping you can get away with making it even when the tomatoes aren’t at their best.

I made this last night to go with tortilla-less burrito bowls. I will post that recipe very soon.


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