Instead of store-bought salsa (which often features hidden sugar and additives), mix up a batch of this fresh pico de gallo. It's quick and easy to make and a fraction of the cost of store-bought pico de gallo.
I call photos like the ones below, #beforethestir. I think a bowl full of fresh ingredients like this show so much amazing potential and beauty, and then once stirred, they are no longer simply ingredients. They are transformed. In this case, into pico de gallo. Which essentially means we're having tacos. On repeat.
Fresh pico is one of my favorite things to make with Roma tomatoes (you can also make a nightshade-free version using mango, pineapple, or cucumber if you want!).
Many store-bought salsas contain added sugar or other ingredients you don’t need or want. While you can often find fresh pico de gallo that’s healthy, salsa is very quick and easy to make at a fraction of the cost! Using a food processor will yield a smoother texture than pictured, but it is faster than chopping by hand!
Author: Diane Sanfilippo
1/4cupfresh cilantrostems and leaves, finely chopped
1small red onionfinely chopped
8roma tomatoes or other small to medium tomatoesfinely chopped
1small jalapeño pepperminced, seeded if desired for less heat (optional)
Juice of 1 to 2 limes
Sea salt and ground black pepper
Toss together all the ingredients in a large mixing bowl. Alternatively, place all the ingredients in a food processor and pulse until the desired consistency is reached.
Season with salt and pepper to taste.
Store in an airtight container in the refrigerator for up to 5 days.