Pico de Gallo

By LADONMANK

Ingredients

• 3 ripe plum tomatoes (about 3/4 pound) or 1 (14-ounce) can whole tomatoes, drained
• 1/4 cup chopped red or yellow onion
• 2 tablespoons minced fresh cilantro leaves
• 1 clove garlic, minced
• 2 teaspoons fresh lime juice
• 1/4 teaspoon salt
• 1/4 teaspoon Emeril's Hot Sauce or other red hot sauce

Details

Servings 1
Adapted from foodnetwork.com

Preparation

Step 1

In the bowl of a food processor, combine all the ingredients and pulse until the salsa is mostly smooth but still slightly chunky, about 7 pulses.

Transfer to a bowl. Serve immediately or cover with plastic wrap and set aside until ready to serve the nachos.