Pico de Galio
Pico de Gallo translates into English as roasters neck because it was originally picked up between the thumb and forefinger giving the appearance of a chicken pecking. It is readily available commercially but is far better made at home with fresh vegetables. Although commonly served with corn chips, it also goes well with grilled beef, chicken, and seafood.
1 can (15 ounce) fire-roasted tomatoes, drained and liquid reserved
1/2 yellow onion, roughly chopped
1 semi-hot chili, seeds and membranes removed and minced
2 cloves garlic, minced
1/4 cup chopped fresh cilantro
1/2 teaspoon chipotle hot sauce
Juice of 1 lime
1/2 teaspoon salt
1/4 teaspoon black pepper
Combine all ingredients in a food processor and process to the desired texture. If the sauce needs thinning, add reserved tomato juice as needed. Note that canned tomatoes are used, fire roasted in this case. It has become exceedingly difficult to find true “vine ripened tomatoes” in groceries or even farmers markets. They are usually picked as they turn red, but still unripened so they are unblemished, but without flavor.