So, even if we don't all understand the historical significance, we do all understand that Cinco de Mayo is a day for Mexican food. Thus, here is my recipe for pico de gallo. I like the freshness of this recipe, but without the heat of other salsas. If you're looking for a scorching heat experience, feel free to add jalapeños or other peppers, but this recipe is purely for the fresh taste.
As with all my recipes, the ratios here are very approximate: add more or less of whatever you want. Plus, this recipe makes a very small batch: double or triple as needed.
Pico de Gallo
- 2-3 Roma tomatoes
- 1 medium tomatillo
- 1/3 red onion
- Several sprigs fresh cilantro
- 1-2 cloves garlic, minced
- 2 tablespoons lime juice
- 1 teaspoon chili powder
- Salt and pepper to taste
Chop all vegetables to similar-sized pieces (they will process more evenly in a shorter amount of time), and throw them into a food processor with the metal chopping blade. Process with a few short pulses until you reach your desired consistency. Test a little to make sure you got your balance of lime, salt, and garlic right and adjust as necessary. Serve as a topping for tacos, salads, or anything else.