Pico de gallo

[Forty Rod SASS 3935]

Need some recipes.  I have four that just don'r work for me.

 

Something without cilantro por favor

 

Thanks.

 

Hungry 40

Edited March 3 by Forty Rod SASS 3935

[Subdeacon Joe]

This is more or less what I do.  I guessed at the amount of Tomatoes.  You might need more.  This is more like guidelines or suggestions rather than a "Do It Like This!" receipt.  Adjust the amounts to your taste.  Don't like Garlic?  Leave it out.  Want more heat? Add more and hotter peppers.  Maybe add in Parsley if you don't like Cilantro.  The only hard and fast suggestion is to under salt it at first.  You can always add more, but you can't take it out.
 

Pico de Gallo

 

2 to 3 pounds Roma Tomatoes

1 to 2 pounds meaty Heirloom Tomatoes

1 or 2 Poblano Peppers

1 or 2 Anaheim Peppers

1 or 2 Jalapeno Peppers

1 Fresno Pepper, or more to taste

1 Serrano Pepper, or more to taste

(other hotter peppers to your taste if you want)
1 large White Onion

3 to 10 Garlic Cloves

2 to 4 Limes, zested and juiced

Salt to taste

 

 

Cut stem scar from Tomatoes, cut in half and squeeze out the gelatinous glop and seeds, then cut into quarters.

Cut stems from Peppers, cut in half lengthwise, remove seeds and ribs.

Peel and quarter the Onion.

Smash the Garic to remove the skins.

Zest then Juice the Limes into a bowl.

 

Chop Tomatoes, Peppers, Onions, and Garlic in food processor in batches to desired consistency.  I do a little of each so it’s easier to mix in the bowl.  Pour each batch into bowl.  Add Lime Zest and Juice.  Add Salt to taste.  Let mellow for 15 minutes or so, taste and add more Salt and /or Lime if needed.

Edited March 3 by Subdeacon Joe