Pico De Gallo

Total Time: 40 mins Preparation Time: 30 mins Cook Time: 10 mins

Ingredients

• Servings: 50
• 12 roma tomatoes
• 3 (28 1/2 ounce) cans petite diced tomatoes
• 1 medium yellow sweet onion
• 1 cup cilantro
• 1/2 cup jalapeno pepper
• 1 medium head of garlic
• 1 tablespoon olive oil
• 1 lime
• 1 tablespoon vinegar
• 2 tablespoons salt

Recipe

• 1 peel and mince the garlic; combine with olive oil in a small skillet and sauté over low heat until it just starts to turn color – don’t let it brown; for a sharper taste, garlic can be left raw, and olive oil left out (great if you love garlic).
• 2 wash and dice the tomatoes and place in a large bowl (one that can hold 1-1/2 gallons of salsa); wash the cilantro, and cut 3/4 of the length of the stems from the bundle.
• 3 wash the peppers, and remove the stems; chop the onion, peppers (with seeds and veins), and cilantro and add to the bowl.
• 4 note: the previous step will make a chunky salsa, or “pico de gallo,” and is the recipe i usually make (and most people prefer it); if you want a more traditional salsa texture, or just want to save a lot of time, use a food processor to finely chop everything except the canned tomatoes.
• 5 strain the canned tomatoes to remove most of the water; if you don’t have “petite diced” canned tomatoes, then dice these; add them to the bowl.
• 6 add the sautéed garlic to the bowl.
• 7 slice the lime in half and squeeze the juice from both halves into the bowl.
• 8 add the vinegar.
• 9 add 1 tbsp of the salt, and reserve the other.
• 10 mix well with wooden spoons and salt to taste (test by dipping with tortilla chips); the canned tomatoes contain salt and the roma tomatoes vary in sweetness, so this may cause variation in the right amount of salt.