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Recipe

Pico De Gallo

  • Yield: 1 cup

Ingredients

  • 3 ripe plum tomatoes (about 3/4 pound) or 1(14-ounce) can whole tomatoes, drained
  • 1/4 cup chopped yellow onion
  • 2 tablespoons minced cilantro leaves
  • 1 jalapeno pepper, stem and seeds removed, finely chopped
  • 1/4 teaspoon salt
  • 1/2 teaspoon red hot sauce (recommended: Emeril's Hot Sauce)
  • 2 teaspoons fresh lime juice
  • 1 clove garlic, minced

Directions

  • In the bowl of a food processor, combine all ingredients and pulse until the salsa is of uniform consistency but still slightly chunky, about 7 pulses. Transfer to a bowl and set aside until ready to serve the nachos.