Pico de gallo



½ cup Jalapeños

1tbsp Kosher Salt

juice of one Lime

28oz can Crushed Tomatoes

3 Garlic cloves

1 Onion (mild)


1. Rinse the cilantro in cold water to remove dirt and debris

2. Quarter the onion and remove the outer skin

3. Juice the lime

4. Combine all ingredients in a food processor or a blender

5. Pulse until well blended

6. Serve immediately or refrigerate for later use

Source: Chef Jason Hill