Brown is not photogenic.

28 Jul

From the looks of it, I probably make the most unappetizing pico de gallo. So what if the color wheel dictates an appalling shade of murk when you mix green (cilantro) and red (tomatoes)? Who cares when it’s this tasty?

I suppose I could cut down the cilantro and up the tomatoes, or do a fine dice chunky version with distinct red and green minces… But give me a break! Who has time to peel and seed a dozen tomatoes when all you want is a quick pico de gallo for nachos? So sue me for taking a couple shortcuts. It takes a mere 10 minutes to assemble and can be used for huevos rancheros, quesadilla dipping, fish tacos, afternoon snacking, or midnight nachos.

1 16-ounce can of peeled whole tomatoes
1 bunch of cilantro (washed, stems removed)
2 robust green onions
2 large cloves of garlic
1 hot pepper (to taste)
1 tablespoon salt
1 teaspoon sugar

I throw everything in the blender (or food processor) and whirl it until it’s plenty combined. Then B sits down with a full to go container and destroys a bag of tortilla chips. Thus resulting in the above image. And garlic breath only food lovers could share. !!


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