This is simply not Pico de Gallo! If you want that recipe, search our channel – we now have those types of and.
That which we have actually this is actually the restaurant salsa that lands on the table with nacho potato chips at those string restaurants… therefore we like it!
1 796 mL can whole tomatoes with juice
1 540 mL can diced tomatoes & green chilies
1 clove garlic
½ cup cilantro
¼ tsp sugar (recommended)
¼ tsp sodium (recommended)
¼ tsp surface Cumin
½ tsp oregano
½ juice from a lime
Roughly cut the garlic, onion, and jalapeño. Toss into a food processor along with the cilantro, and pulse merely to break them up a bit more.
To the meals processor add entire tomatoes, diced tomatoes & green chilies, sugar, sodium, cumin, oregano, and lime juice, pulse and soon you obtain the salsa toward consistency you’d like.
Refrigerate for about an hour before portion.