Scroll through to see what's new or click through the tabs to find what you're interested in!

Sunday, May 31, 2015

Party with Pico!

This is the best salsa on the planet and now thanks to my mom, the original creator, you have the recipe! I am a salsa-aholic. I use salsa as salad dressing, I put it on scrambled eggs, it's always in my fridge. I truly don't know a better snack on the planet than tortilla chips and salsa and I have never found salsa better than my mom's homemade pico!

What you need: 

  • 6 tomatoes (firm, not squishy 
  • 1/2 white onion
  • 5 cloves of garlic
  • 1 lime juiced (or 2 if they are small) 
  • 1 1/2 jalapenos*
  • 1 tbs garlic salt
  • sprinkle of lemon pepper

*This is just a suggestion! Use 2 for more heat (spiciness) or only 1 for less. The heat will also vary based on how many seeds you use. If you want your salsa to be very spicy use all the seeds, not so spicy scrape them out and throw them out. Also, wash your hands thoroughly after handling the peppers before touching your mouth or face. 

Let's make some salsa: 

First juice your limes into the bottom of the bowl. 

Next, put the onion, garlic and the jalapenos into a Cuisinart and pulse until they are diced into chunks. If you don't have a Cuisinart, you can dice them by hand. Add the mixture into the bowl. 

Get your tomatoes and dice half of them by hand and use the Cuisinart to do the rest. That will make sure there's not too much liquid and that the salsa is still chunky. Pulse the Cuisinart, don't liquify the tomatoes, you want them to be chunky! No Cuisinart, just do it all by hand. 

Pour all of the tomatoes into your bowl. Add in the garlic salt and gently stir. 

Sprinkle a layer of lemon pepper over the top of the mixture. Let it sit in the bowl for an hour to let the flavors combine. Serve chilled with your favorite tortilla chips! 

This recipe makes a medium sized bowl, enough to share! 

Invite some people over for a fiesta and spread a little sunlight and happiness around with this delicious recipe! 

Love you bunches, 

No comments:

Post a Comment