Name: Pico de Gallo
Ingredients: 1 1/2 pounds ripe red tomatoes (about 4 large), chopped; 3/4 cup white or red onion, finely chopped; 1 medium jalapeño or serrano pepper, ribs and seeds removed, finely chopped; 2 tablespoons fresh lime juice; 1/2 cup cilantro, finely chopped; Salt

Ingredients

Scale

2 large green bell peppers
2 jalapeños
1 medium white onion, skin removed, cut into quarters
3/4 cup cilantro
2 cloves garlic
2 tablespoons lime juice
Salt

Instructions

Preheat broiler to high. Place bell peppers, jalapeños, and onions on a foil lined baking sheet. Char each side of bell peppers, jalapeños, and onions for 2-3 minutes, until skin looks blistered and has blackened. Use tongs to flip and continue to char each side.
Remove baking sheet from oven and loosely tent a sheet of foil over the bell pepper mixture and let cool slightly, about 15 minutes. Once cooled, carefully remove the skin and seeds from the bell peppers and jalapeños.
Add flesh of bell peppers and jalapeños, the charred onions, cilantro, garlic, lime juice, and a generous pinch of salt to a blender or food processor. Blitz until smooth. Be sure to taste for seasoning and add more salt if needed. Transfer to a bowl and serve with chips, tacos, or as a salad dressing.