Pico De Gallo
By alexsdekok Serves 8
Fresh, cheap ingredients make this appetizer a great addition to any party, dinner, or any other main dish. Make sure to let the Pico marinate a while for full flavor.
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- 5 Roma Tomatoes or 3 Green house tomatoes
- 1 medium red onion
- 2 Jalapeno or Serrano peppers
- 2 Cloves garlic
- 1 Small bunch cilantro
- 1 lime
You may also need:
Bowl, Kitchen Knife, Spoon
Dice tomatoes. Place in a strainer to drain excess water, set aside.
Mince onion and garlic and cilantro.
Mince peppers. To control the heat, remove more seeds to lessen the heat, or keep them all in to keep the pico spicy.
Combine all ingredients, except lime, in a large mixing bowl and toss to combine.
Roll lime forcefully on cutting board to loosen liquid inside. Cut lime in half and squeeze juice into mixing bowl. Make sure to keep the seeds out. Mix again.
Place Pico de gallo into a seal-able container and set in fridge to let the juices mix for better flavor. As little as an hour, or as much as two days. Serve on/with anything, and enjoy.
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