18704 Year Round Tomato Salsa 1 Hour 15 Minutes About 2 Cups Sun Mar 01 07:46:45 -0800 2009 Sun Mar 01 07:46:45 -0800 2009 Easy Mexican User http://www.chow.com/recipes/18704 Sun, 01 Mar 2009 15:46:45 GMT This is a combination of many recipes and techniques (Cooks Illustrated & Rick Bayless come to mind). I feel that this is the perfect Pico de Gallo that can be made even in the coldest of months.

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  • Place a cast iron skillet on medium-high heat and add the garlic and peppers. Allow to dry roast in the skillet 5-10 minutes, or until the garlic cloves are fragrant and the peppers are slightly charred. Remove from heat, coarsely chop garlic and peppers. Be sure and remove any burnt spots on the garlic.
  • Drain the tomatoes and add around 8 of them to the bowl of a food processor. Add the onion, garlic, and peppers. Season with kosher salt and pepper. You may also want to add a couple of tablespoons of water at this point. Pulse just a few times for desired consistency. (Its less than you think. Overdo it and the texture will turn this great salsa into a mediocre one.)
  • Stir in the cilantro and lime juice. Refrigerate for at least 1 hour to allow the flavors to combine.
    • ]]>     http://www.chow.com jnash85 67 Condiment/Sauce 1 28oz Can Whole Peel Tomatoes (San Marzano’s are highly recommended)

    ]]>     1 Small White Onion, diced

    ]]>     3 Garlic Cloves (Skin left on)

    ]]>     3 Serrano Peppers

    ]]>     1/2 Cup Cilantro, chopped

    ]]>     Juice of 1 lime

    ]]>     1159 salsa 26868 pico de gallo 26869 tomato salsa 621 chile peppers