Wednesday, July 27, 2011

Easiest ever fresh salsa

Photo by Payje Bier/Pagina Bonita Photography (

This salsa/pico de gallo is SO EASY! There are only a few ingredients, and all you have to do is chop them up and mix them together to create a beautiful, delicious, and colorful salsa!  It's also very cost-effective.  You can pick up the ingredients to make it for about 3 bucks!  

What you need:
3 cups of chopped tomatoes (about 2 large tomatoes or 4 small tomatoes)
1 small onion (I prefer yellow, but you can use any kind you want, you can also sub green onions if you're feeling frisky)
1 bunch cilantro (you'll only need about 1/5 of the bunch, but that's how you have to buy it.)
1 garlic clove
1 bell pepper (again, you'll only need half but you have to buy a whole one duh!)
2 serrano peppers (you can also sub jalapenos, but I like my salsa hot!)
1 lime, cut in half

What you do:
Chop everything up! 
Now that everything is chopped, place the tomatoes in a large bowl.
Add onions, you may want to use the entire onion, or just half.  It depends on how much you love onions.
Chop cilantro and add to taste, I usually use about a quarter cup
Put in half the bell pepper, save the other half for something else.
Add full minced garlic clove
Put in your peppers!
Finally, squeeze one half of the lime into the salsa.  Put the other half aside for now, and wait until the salsa has had a chance to set for a while, because this will change the flavor and you'll know then if you need more  or not.  
Add salt to taste, cover salsa and chill for about an hour or so.  The longer you chill, the more flavorful your salsa will be.  See?  I told you it was easy!
 Note about peppers:  1st and foremost, be SO careful with hot peppers!  You absolutely do not want to rub your eyes after cutting peppers, and make sure that your hands are scrubbed to the bone before moving on and touching everything else!  2nd, when cutting peppers, the more seeds in the mix, the hotter the salsa.  I leave in all the seeds because like I said, I like it hot.  You can experiment with different heat levels.  Save some of the seeds aside and add them in as needed.  It's a lot harder to take the spice out than to put it in!


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