I feel that one of the necessities in life is salsa. It’s a healthy alternative to many condiments or toppings, it’s great to bring to parties, to add to eggs in the morning, or to just eat plain when you’re all by yourself with nothin’ better to do. It’s just yummy. So I’m going to teach you how to make it, AND guacamole while we’re at it! Let’s do this!
5 Roma Tomatoes
1/2 White or Yellow Onion
Juice of one Lime
Cilantro (about 1/4 c minced)
Here’s what you need for the guacamole; everything you needed for the salsa plus a few ripe avocados. You can also add a couple of other things into the mix, which I’ll show you in a bit. If you don’t want the guacamole just ignore them for now. We’ll make some pico first.
If you DO want to make guacamole, go ahead and cut those babies in half to make sure they are right for the job. You don’t want a brown or gray mess inside, you want a clean green color.
Okay, here we go! The very first thing I like to do is cut the tomatoes. Slice them in half, then while holding them vertically on the cutting board make little cuts length wise, then turn the slices horizontally and cut across making tiny little squares. Put them in a big bowl and set aside.
Next you chop the jalapeños. Cut the top off first. If you look at the top you can see the jalapeño is divided into three sections. slice, down from the top, each of the sections, leaving all the seeds on the inside. Next, slice them into matchsticks size pieces, then turn them horizontally, and mince. Add them to your tomatoes and set aside.
Next, grab your onion, slice it in half and dice it up! Add it to the bowl.
Cut your lime in quarters and squeeze the juice into the bowl. The amount of lime juice you use is based on how “lime-y” you like it, so you might need to mix all your ingredients together, add a little kosher salt and taste test with a tortilla chip or two…or 10. 😉
Once you feel like you’ve got it about right, now you can decide if you want to add guacamole into the mix, or just keep it as pico and eat it all in one sitting. I mean…store it in the fridge to eat throughout the week. What? Who does that?
For added flavor I like to add more lime juice, kosher/coarse salt and a dash of cumin. Remember this is all to taste, so honestly you’re going to go through quite a few tortilla chips…well, at least I do. I can’t stop myself! I love this stuff so much! Mix it all up with a spoon, adding more lime and salt as you wish, then serve it with chips and your fresh pico. People will rant and rave at your get togethers.
- For the Pico
- 5 Roma Tomatoes
- 3 Jalapeños
- ½ White or Yellow Onion
- Juice of one Lime
- Cilantro (about ¼ c minced)
- Kosher Salt (to taste)
- For the Guacamole
- ½ C Fresh Pico
- 3-4 ripe Avocados
- Juice of 1 lime (to taste)
- Cumin (to taste)
- Kosher Salt (to taste)
- Chop and dice tomatoes, jalapenos (remove seeds), onion, and cilantro and add them to a bowl.
- Slice lime and add juice and kosher salt (to taste) to the bowl. Mix well and continue to season with juice and salt until it pleases your taste.
- For the guacamole, slice avocados in half, remove the pit, remove avocado from the skin and place in bowl. Mash with a fork until creamy.
- Add ½ C. fresh pico, mix well.
- Add cumin, lime juice and kosher salt to taste. Mix until you've reached the desired consistency and taste preference.