Description
SUN SUGAR CHERRY TOMATO SALSA/PICO DE GALLO
This is a great recipe if you have a lot of sun sugars that have split on you! Perfect with chips, salmon, tacos, sauteed shrimp, burgers, chicken or eggs.
- 8 cups (~3 pounds) split sun sugar cherry tomatoes
- 1 cup fresh cilantro leaves
- 1 cup diced purple o
nion
- 1 clove garlic
- 2-3 jalapeño peppers (or 1/2 tsp red pepper flakes)
- 3 tbl lemon or lime juice
- 1.5 tsp taco seasoning (or 1 tsp coarse salt + 1 tsp cumin)
- drizzle olive oil
Add all ingredients into a food processor. Pulse a few times until texture is roughly smooth. Add more salt or lemon juice as needed. Strain the salsa over a large bowl. Transfer the liquid in the bowl to a freezer bag for future use with soups, rice, grains, etc. Drizzle olive oil over your salsa to taste. Serve right away or portion into ziplock bags and freeze. Yield: ~ 24 oz. May need to strain again after defrosting. Thanks to basics of this recipe from theclevercarrot.com.
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