- 6
Ingredients
- 2 t. whole cumin (toast cumin in skillet - then crush)
- 2 large ripe red tomatoes (or 4 ripe Roma tomatoes)
- 1/2 medium red onion
- 1 to 2 medium serrano chilies, or to taste
- 3 T. freshly squeezed lime juice (about 2 limes), or to taste
- 1/2 cup (packed) chopped fresh cilantro, or to taste
- 3/4 t. kosher salt, or to taste
- 1/2 t. freshly ground black pepper, or to taste
Preparation
Step 1
1. Use a paring knife to cut out the core of the tomatoes. Use a chef's knife to cut the tomatoes in half crosswise. Use the handle of a small spoon (or your finger) to gently scoop out the seeds. Discard the seeds. Cut the tomatoes into large chunks, and put them in a food processor.
2. Peel the onion, and cut it into small chunks. Add the onion to the food processor.
3. Remove the stem and seeds from the serrano chile, if desired, then coarsely chop; add to the food processor.
4. Cut the limes in half crosswise, then squeeze the juice into the food processor.
5. Add the cilantro, salt and pepper. Place the lid on the food processor, and pulse until the mixture is finely chopped but has not turned into liquid, about 6 to 8 quick pulses. Taste, and adjust the seasoning as needed with chilies, lime juice, salt and pepper.
6. Pour the pico de gallo into a serving bowl, and refrigerate until ready to use.