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The ingredients needed to cook Blended Pico de Gallo Salsa:
- Provide 1 cup finely chopped tomato seeded, pulp removed OR 1 cup canned, crushed tomatoes
- Get 15-20 whole stems of cilantro, cut or hand-torn into 1 inch segments
- Take 1 small clove garlic, rough chopped
- You need 1 teaspoon dried oregano (optional for me - some days I'm feelin' it, others not so much)
- Provide 1/2 cup chopped onions
- Get 1-2 jalapeƱos or serranos, rough chopped
- Prepare 1 Tablespoon fresh lime juice to start
- Take 1 +1/2 Tablespoons neutral flavored oil
- Prepare 1/4 teaspoon table salt + a pinch OR 1/2 teaspoon kosher salt
- Use 1/4 teaspoon sugar
Steps to make Blended Pico de Gallo Salsa:
- Throw it all in a blender, pulsing a few times at first to pull the ingredients into the blade, then blending for a minute or two until it's nice and smooth, no chunks left.
- You may want to add a little salt at this point if your produce is specially juicy (or if you just like things saltier). Maybe a pinch more sugar if the tomatoes and lime gave it a little too much tang for your liking. Or perhaps another squeeze of lime juice if your tomatoes are a little flat. If you do adjust the seasoning, don't forget to give it another quick (15 to 20 seconds) whirl to ensure all the seasonings are evenly distributed.
- That's it! Enjoy as you would any salsa. :)
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