This salsa and I go way back… to one of my first nights away from home in LA. I went to college in Washington, DC and this restaurant, Guapo’s, was the place to go if you were a kid from my university. Over the years it became one of my favorites and when we moved back to DC years later we ended up living directly across the street.
This salsa is one of my strongest memories of all those years in DC. It’s spicy, delicious, and easy to throw together. It is one of the staples in our house, used to top meats, salads, used in making my favorite Toasted Mexican Rice, and even with chips on rare occasion. 😉
Guapo's Famous Pico de Gallo Salsa
- Yield: 1 quart
- Prep Time: 5 minutes
- Total Time: 5 minutes
- Course: Salsa
- Cuisine: Mexican
- 1 large jalapeno , stemmed (halve and remove seeds for less heat)
- 1 can tomato juice [11-12 oz]
- 1 small white onion , chopped
- 2 medium tomatoes , cored and chopped
- 1/2 cup coarsely chopped cilantro leaves
- 1/2 tablespoon kosher salt
- 1/2 tablespoon freshly ground black pepper
- 1/2 tablespoon ground cumin
- 2 tablespoons canola oil
Note: click on times in the instructions to start a kitchen timer while cooking.
Place the jalapeno chili peppers in a food processor with the tomato juice and pulse until almost smooth. Transfer to a medium bowl and add the onions, tomatoes, cilantro, salt, pepper, cumin and oil, stirring to combine. Taste and adjust seasoning. Serve with tortilla chips.
Recipe adapted from: http://www.washingtonpost.com/wp-dyn/content/article/2006/06/08/AR2006060801585.html
Yield: 1 quart, Amount per serving: calories
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