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PREP 15 minutes
TOTAL 15 minutes
Serves
US | METRIC

INGREDIENTS

  • 3 plum or roadhouse tomatoes, diced
  • ½ jalapeño, minced (or 1 tsp of the oil from jarred hot giardiniera peppers - time saver)
  • 2 tbsps fresh cilantro, finely chopped
  • 1 small yellow onion, diced
  • 1½ limes, squeezed
  • 2 garlic cloves, minced
  • 1 tbsp salt
  • 1 tsp pepper
Pico de Gallo

Pico de Gallo

Nacho Average Salsa

Step aside, store-bought salsa. This is one of the quickest ways to make fresh salsa and makes such a difference for nacho night. Perfect with tortilla chips, guacamole (see recipe on my page), burritos, and obviously tacos.

This one is pretty simple.


1) Chop your tomatoes, cilantro, garlic, onion, and jalapeño pepper.


2) Squeeze in your lime juice and season with salt and pepper.


3) Add ingredients into a small blender or food processor for 1-2 pulses. You want a little liquid consistency while keeping the chunks of tomato.


And that's all there is to it! I like to refrigerate for 15 minutes or so before serving, but if you make this ahead of time, it keeps perfectly well in the fridge!



Pico de Gallo

Pico de Gallo

Nacho Average Salsa

Step aside, store-bought salsa. This is one of the quickest ways to make fresh salsa and makes such a difference for nacho night. Perfect with tortilla chips, guacamole (see recipe on my page), burritos, and obviously tacos.

PREP 15 minutes
TOTAL 15 minutes
favorite
print
like
Serves
US | METRIC

INGREDIENTS

  • 3 plum or roadhouse tomatoes, diced
  • ½ jalapeño, minced (or 1 tsp of the oil from jarred hot giardiniera peppers - time saver)
  • 2 tbsps fresh cilantro, finely chopped
  • 1 small yellow onion, diced
  • 1½ limes, squeezed
  • 2 garlic cloves, minced
  • 1 tbsp salt
  • 1 tsp pepper

This one is pretty simple.


1) Chop your tomatoes, cilantro, garlic, onion, and jalapeño pepper.


2) Squeeze in your lime juice and season with salt and pepper.


3) Add ingredients into a small blender or food processor for 1-2 pulses. You want a little liquid consistency while keeping the chunks of tomato.


And that's all there is to it! I like to refrigerate for 15 minutes or so before serving, but if you make this ahead of time, it keeps perfectly well in the fridge!