Description
So easy and simple to make.
Ingredients
- 4 cloves Garlic, Peeled
- 1 whole Jalapeno Pepper, Stem Removed (and Seeds Too If You Don’t Want It Hot)
- 4 Tablespoons Olive Oil
- 4 whole Tomatoes
- ½ Purple Onion
- ½ bunches Cilantro, Roughly Chopped
- ½ Lime, Juiced
- ½ teaspoons Pepper
- ¼ teaspoons Sea Salt
Preparation
Into the bowl of a food processor, add garlic and jalapeno pepper. Give it a few good pulses.
In small pan heat olive oil over medium high heat. Add chopped garlic and jalapeno. Cook for 2 minutes until garlic and pepper have bloomed. This will enhance the flavor. Once done set aside in a chilled bowl.
Meanwhile, pulse tomatoes into small bits using the same food processor bowl. Add it into the bowl with the garlic and pepper. Pulse the purple onion as well. Add this to the bowl. Add in cilantro, lime juice, salt and pepper. Toss everything to combine.
Refrigerate for at least 2 hours. I like to store my pico de gallo in mason jars. This keeps it fresh for a good 5 days. Also just give it a shake to combine everything again if its been sitting a day or two.
