Pico De Gallo
Course: RecipesCuisine: South of the Border
Servings
8
Prep time
30
minutesCooking time
0
minutesCalorieskcal
Total time
30
minutesThis isn’t a meal, but it’s yummy. Oh, I absolutely love Pico de Gallo—the freshness of tomatoes, the clean flavor of cilantro, the cool, crisp wonderfulness of it all.rnrnHere’s the most important thing I learned about Pico, the tomatoes are only one part of the ultimate product. The jalapenos, the cilantro, the onions—they require equal billing with the tomatoes to make Pico de Gallo work.
Cook Mode
Keep the screen of your device on
Ingredients
5 5 Whole plum tomatoes, firm
1 1 Small onion, diced
3 3 Whole jalapenos, diced
1 1 Bunch, cilantro
Lime juice
Salt
Directions
- Chop jalapenos, tomatoes and onions into a very small dice. rn(Leave seeds in your jalapenos for a hotter pico). rnAdjust amount of jalapenos to your preferred temperature.
- Next, chop up a nice-sized bunch of cilantro. rnJust remove and discard the long leafless stems before chopping. rnNo need to remove the leaves from the stems completely. rnPlace all of these ingredients together in a bowl and give it a good stir.
- Squeeze the juice of half of one lime into the bowl. rnAdd salt to taste and stir again.
