If you like, love, or even remotely care about salsa, pico de gallo, or even tomatoes, drop everything you’re doing and go make this right now.
It will make your day. I’ve made this a bazillion times and a gazillion different ways.
But this one; it’s straight up off the chizain.
In my opinion, it’s the addition of oil and vinegar. I’ve made this for years, but it never dawned on me to do that. I honestly can’t remember what made me do it, but once I did – and especially after it sat in the fridge for a day…OMG.
Bomb diggity.
I know, such a very simple concept – a vinaigrette. It just gives it a little something. And, of course, the more jalapenos, the better.
Use good yellow onions and lots of fresh cilantro. Just don’t over salt.
AND I just found these at my Publix last night. Just had to share.
How freakin’ cute are they – and they actually dip well despite the fact that they’re tortilla chips rolled up like little cigars.
They’re my new very favorite thing in the world.
Here’s your printable –
Ingredients
- 1 16 oz can petite diced tomatoes, drained and rinsed
- 1 large jalapeno pepper, washed and diced
- 1/2 large yellow onion, diced
- 1 handful Cilantro, chopped
- 3 tbsp olive oil
- 2 tbsp white vinegar
- Salt and pepper to taste
Instructions
- Combine everything in a mixing bowl; cover and refrigerate until ready to serve.
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Author
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Shea Goldstein is the voice behind Dixie Chik Cooks. She's a recipe developer and brand ambassador. She has been published in several media outlets such as Redbook, Parade, Food Blogger Magazine and more. Shea is a Southern Belle Who's Thinking About What's For Dinner While Eating Lunch.
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