Pico de Gallo

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Butternut Squash Soup

From The Proctor Silex Test Kitchen

Added by Pat

Ingredients

  • 4 medium tomatoes (about 1 1/2 pounds), quartered and seeded, divided
  • 1 teaspoon kosher salt plus more to taste
  • 1/2 medium white onion (about 5 ounces), peeled and cut in fourths
  • 1 large jalapeno pepper (about 1 ounce), quartered (remove seeds for mild)
  • 1/2 cup fresh cilantro, packed
  • 2 tablespoons lime juice
  • Tortilla chips

Directions

  1. Using a food chopper fitted with the chopping/mixing blade, add 2 tomatoes. Pulse on LO until coarsely chopped. Remove tomatoes to a fine mesh colander over a bowl. Repeat with remaining tomatoes. Stir in 1 teaspoon salt. Let drain for about 15 minutes.
  2. Add onion, jalapeno, and cilantro to food chopper. Pulse on LO until finely chopped. Transfer mixture to a bowl. Add lime juice and drained tomatoes. Stir until blended. Add additional salt to taste, if desired.
  3. Cover and refrigerate to chill. Serve with tortilla chips.

Makes: 2 cups

TEST KITCHEN TIP: 

  • Salting and draining the chopped tomatoes improves their flavor and texture.
  • For a quick guacamole, chop two ripe avocados and add 1/3 to ½ cup Pico de Gallo.

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