TCC's Summer Blender Pico De Gallo

Submitted by The Cynical Cook

Stupidly simple yet ridiculously tasty restaurant style salsa.

Also, this recipe requires a blender or a food processor, so don't try and make this while drunk.


  • 3 ripe medium tomatoes
  • 1 small onion
  • 1 handful of cilantro
  • 2 poblano peppers
  • 1 tsp of cumin
  • Juice of one lime
  • Salt and pepper to taste


  1. Turn oven to broil (~400 degrees).
  2. Wash peppers and toss into oven safe pan underneath broiler. Broil for about five minutes on each side until skin is blackened and blistered. Remove peppers to bowl and cover with a tea towel to let them steam
  3. Wash and roughly chop tomatoes, onions and cilantro. Toss into blender with cumin and lime juice.
  4. Peel peppers underneath cold water by rubbing them between your hands and scrapping them with a knife. Cut off tops and de-seed before roughly chopping and tossing into blender.
  5. Blend. The consistency should be lumpy but not chunky. Taste then season with salt and pepper.

Cook's Notes

The core flavors should be the sweetness of the tomatoes, the freshness of the cilantro, the spiciness of the poblanos, and the tartness of the limes. A touch of salt and pepper enhances each of those flavor, too much ruins it.

I tend to salt, then taste, then salt again. You'll be happy you did.


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