Pico de Gallo
Ingredients
- 1 head cilantro
- 2 serrano peppers
- 2 garlic cloves
- 1 tsp sea salt
- 1 lemon, juiced
- 2 pints cherry tomatoes
- 1 small onion
Instructions
- In a food processor add the cilantro, peppers, garlic, lemon, and salt. Pulse till finely minced, scraping down the sides as needed.
- Add in the onion, roughly chopped, and the cherry tomatoes. Give a few quick pulses till the onion and tomato are chunky but distributed throughout.
- Serve and enjoy! Store extra in the fridge for up to a week.