Salsa Cruda or Pico De Gallo
I have a food scale so I weigh everything. Roma tomatoes are usually cheaper so that’s why I do that. I make this by the GALLON. It freezes well enough to be used as a marinade (the texture is kinda wonky but it tastes great!!!) I use the pan juices from this when cooked with chicken to pour over rice mixed with a bag of steamed mixed veggies and rice. Delicioso!!
20 oz maters
1/2 bunch cilantro, stemmed
juice of 2 limes (1/4 c I think, lemon will work)
1 small onion or 1/2 a big one, I like red onions
1/8 c (small handful as in what you can inch between thumb and fingers when stuck in the jar) pickled jalapenos
1 tsp or more jarred garlic
1 tsp salt
Toss everything except the onions in a blender and pulse. Quarter onions and pulse just a couple times. If you do it too long, it will release too much oniony goodness and it’ll be like drinking onion JUICE. BLECH
Hawk's Nest Creations 