Salsa Fresca, Pico de gallo, and Salsa Mexicana are all one of the same…an amazing fresh salsa for just about anything you want to use it on. From chicken and fish, to chips and salsa, pico de gallo is the perfect sauce for Mexican food.
2 containers of cherub tomatoes – 10.5 oz each
1/2 white onion
1 5″ jalapeno – seeded and deribbed
2 garlic cloves peeled
1 chipotle from the can (See above)
1/3 c cilantro
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.
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