Food Processor Pico De Gallo Salsa Fresca

15 MINUTE PICO DE GALLO RECIPE

Steps:

• Fit the bowl of your food processor with a chopping blade.
• Add half the onion, the garlic, and cilantro to the bowl.
• Put the lid on and pulse the processor 2 to 3 times.
• When it's chopped, add the half of jalapeno (seeds and pith removed).
• Pulse to chop again.
• Cut the tomatoes in half, add them, and pulse just enough to chop.
• Add salt and lemon juice to taste.
• Pulse one more time to combine.
• Pour in a bowl, cover, and refrigerate until ready to serve (or pour in a bowl, then add salt and lemon juice to taste and stir with a spoon, cover, and refrigerate until ready to serve).

PICO DE GALLO OR SALSA FRESCA

Steps:

• Dump the tomatoes into your food processor. (If you want this chunkier, feel free to chop with a knife.) Using on/off button, process tomatoes until coarsely, but not too roughly chopped. Empty into a good sized bowl. If there is a lot of liquid, drain some off so your salsa isn't too watery. But if you like it that way-no worries!
• Place onion, jalapeno, garlic cloves, chipotle and cilantro in food processor. Chop until mixture is evenly chopped, but do not over process. Add to tomatoes. Stir well. Season with salt if desired.

FOOD PROCESSOR PICO DE GALLO (SALSA FRESCA)

Steps:

• In a food processor, pulse tomatoes, onion, jalapeño, and minced garlic until evenly chopped.
• Add cilantro, olive oil, sugar, and salt. Pulse to break up cilantro leaves. Stir in lime juice. Taste and adjust seasoning.
• Refrigerate and let marinate for 30 minutes or more before serving to allow flavours to meld.

FRESH PICO DE GALLO (SALSA FRESCA)

Steps:

• Combine in a bowl. Refrigerate until chilled. Makes 2 1/4 cups.
• Note: Time does not include chill time.

SALSA FRESCA / SALSA MEXICANA (PICO DE GALLO)

Steps:

• Chop all veggies fine.
• Add lime juice, cilantro, and salt, adjust to taste.