Pico de Gallo

picoGo to your local farmer’s market and look for tomatoes that have an acidy bite to them. You can also use the traditional Roma tomatoes; make sure they are ripe, but firm. Truthfully, any ripe tomato will work.  Also, another key ingredient, second only to ripe tomatoes, is fresh cilantro. I love the smell of cilantro and how it adds that extra freshness to any dish. Chop everything pretty small, not minced. Pico only lasts one day, but you won’t have to worry about leftovers…they will eat every bite!  If you are going to use pico on your nachos and in your guacamole, you might want to double the recipe.  Remember, Pico is all about the right balance of your ingredients.

5 Roma tomatoes, ripe, but firm

1 small onion

3 Jalapenos, no jar stuff!

Cilantro, a nice size amount

Lime Juice, ½ lime, use fresh only.

Salt; taste first, then salt lightly if needed. Don’t forget, your chips will have salt on them.


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Filed under Celebration, Dip / Spread / Sauce / Seasoning, Mexican, Salad, Side Dishes / Vegetables, Spring, Summer

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