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Chris grew up in Santa Barbara, CA where salsa is on every menu. He worked at a small burger shack in Summerland, CA for a summer as an awkward teenager. One of the recipes he made daily was this Pico De Gallo salsa. Since then it has become a staple in the family, that makes any meal better.
This Pico De Gallo recipe is that exact same recipe, but with a slight briny taste of the ocean from the bull kelp. We had to really work at it to get him to write this recipe down. It’s ingrained in his very being. He kept saying, “There is no recipe!”
This recipe provides enough salsa as a topping for 4 people. If you need enough for a party, just keep making more! The beautiful thing about salsa is that you can be creative with it and make it your own. There are no rules here, add whatever sounds good to you!
Ready in: 10 min
Prep time: 10 min
You will need:
3/4 cup tomato (1 medium or large tomato) 3/4 cup onion (use any onions you have)
We Use: 1/4 cup red onion, 1/4 cup white onion, 1/4 cup green onion
1 Tbsp cilantro (1/2 bunch)
1 Tbsp garlic (about 2 cloves)
1 tsp jalapeño (we like to discard the seeds and finely dice the jalapeño)
1 Tbsp bull kelp (freshly harvested, cleaned, blanched and finely diced)
Salt to taste (we use a pinch or two)
Pepper to taste (a pinch)
3 Tbsp El Pato hot tomato sauce
- Combine all ingredients in a bowl and mix and crush the ingredients with a fork until well combined
- Store in refrigerator for up to 1 week.
- Use best quality tomatoes or salsa will be lacking in flavor.
- Salsa always tastes best after it's been refrigerated for a few hours, so if time allows let the flavors marinate together before serving.
- You can add some of the jalapeño seeds to make this a lot spicier
- For a thinner salsa, you can add in a bit more El Pato hot tomato sauce if desired.