|5 ||lg. ripe tomatoes, chopped|
|1/2 bunch ||fresh cillantro, finely chopped|
|1 ||md. onion, chopped|
|2 ||anaheim peppers, roasted, seeded, peeled & chopped|
|3 cloves ||garlic, chopped|
|1 ||lemon or |
|1/2 tsp. ||salt|
|1/2 tbsp. ||sugar|
|1 tsp. ||smoked Tabasco|
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Mix all ingredients well. Pour half of mixture into blender or food processor and pulse until finely blended but not smooth. Leave some chunks.
Pour blended sauce back into bowl with the rest of the mixture and stir well.
Serve however you would serve salsa.
A wonderful alternative to bottled salsa. I make it by the gallon when tomatoes are in season for friends and family.
This recipe is even better if made a day ahead and the flavors can intermingle.
pico de gallo