Large mexican oregano salsa recipe

Cilantro-less Pico de Gallo Salsa

For those of you who can't stand cilantro, we have the salsa recipe for you. Mexican oregano is used in place of cilantro, satisfying that much needed herbal accent.

Yield: 4-5 servings

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Cilantro-less Pico de Gallo Salsa Recipe

  • 6 medium, vine-ripened tomatoes, small dice. (Roma, plum, or beefsteak)
  • 1 small red onion, fine dice
  • 1-2 jalapeño or serrano chile peppers, finely diced
  • 1 clove garlic, minced
  • 2 tablespoons fresh squeezed lime juice (Roughly one lime)
  • 1 heaping teaspoon Mexican oregano
  • Extra Credit: 1/4 teaspoon ground cumin
  • Extra Credit: 1 teaspoon smoked Spanish paprika
  • To taste Sea salt
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Preparation Instructions

Combine ingredients and mix thoroughly.

Crush the Mexican oregano leaves between your fingers as you add them to the mix.

For milder salsa, remove the seeds and veins from your chiles.

Serve with tortilla chips, or as a topping for tacos.

Yield: 4-5 servings
Helpful Hints

Let this sit overnight for more developed flavors.


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