This is one of the first recipes that I ever attempted to develop on my own 15 years ago, and once I got all of the kinks worked out, it has remained unchanged ever since. This is the very most requested recipe I make and always the first thing someone asks for when I say that I’m showing up with food. I’ve got a waiting list when my garden is especially abundant in tomatoes and jalapenos and I’m making salsa every week.
How the conversation usually goes:
Friend: Hey girl, you make any extra salsa this week? If so, can I have some?
Me: Of course you can, friend. We are about that abundant life around here, and that includes sharing that killer salsa.
Also, there is a secret here, shhhhh. There is no onion. I’m well aware that some people will claim “OMG it is a sacrilege to traditional Pico de Gallo,” but y’know what? I don’t care! It’s delicious perfection, and the omission of the raw onions doesn’t leave you with the sharp acrid taste, the weird textural bite of the onion or the nasty onion breath for DAYSSSSSSSSSSSSSSSS. It’s smooth and delightful with just the right amount of spice and heat, a total and complete crowd pleaser.
This makes A LOT. You can scale it down or jar up the extra and share it with your family and friends. Food gifts are the best gifts, after all.
The Best Salsa in the World
The most lovely fresh salsa in the whole entire world.
Add all ingredients to the bowl of a food processor and blend until it reaches your desired consistency. If you prefer a more chunky salsa, hand chop all ingredients and mix by hand.
Notes: I know a lot of people hate cilantro, if you don't like it just be happy and use parsley. It'll still be wonderful. You can use dried herbs in a pinch. I've also used carrot tops from the garden and they were sweet and lovely and delicious.
You can also used pickled jalapeños, you may just need a little extra if you like it HOT. The pickling mellows the flavor out some.