Pico de Gallo

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Pico de Gallo

  

Chips + Pico de Gallo = Heaven

This pico recipe uses cherry tomatoes instead of the traditional Roma tomatoes. I think they’re sweeter and other than a giant homegrown beefsteak tomato, they’re my favorite. I love to use yellow and red cherry tomatoes together, but feel free to just use red if you want to.

Ingredients:

  • 10.5 oz container cherry tomatoes
  • 1/2 c chopped cilantro
  • 1 chopped jalapeño (deveined and seeded if you want a mild pico, otherwise just chop with seeds to increase the heat)
  • 1 c finely chopped sweet onion
  • Juice of 1/2 lime
  • Salt to taste

1. Chop your onion, cilantro, jalapeño, and tomato and put in large bowl or container.

  
  
2. Squeeze the juice of 1/2 a lime (or the whole thing if you like) and season with salt to taste. Give it a big stir and serve with chips or just about anything!

  

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2 responses »

  1. Pingback: Mexican Breakfast Casserole | Blonde Bitchin' West Texas Kitchen

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