Thursday, May 9, 2013

Pico de Gallo

I have become a big fan of Pico de Gallo.  I used to buy lots of salsa, but these days I make my own Pico de Gallo and use it in every recipe that lists salsa as an ingredient.  It's so easy to make!

2 fresh red tomatoes (seeded and diced)
1/2 red onion (diced)
2 Tbsp finely chopped fresh Cilantro
1 garlic clove (pressed)
1 Jalapeno (diced) -- I leave this out
Juice of one lime
Salt and pepper

The secret to really good Pico de Gallo is making sure your cuts of the tomatoes and onions are the same size.

Combine all of the ingredients and then refrigerate for at least one hour before serving.

I don't like the flavor of jalapeno, so I leave that out.  I know most people love it, so use it as you like.

 I use Pico de Gallo when I make Guacamole, Fajitas, Layered Dips and just as a dip for Tostitos.  It is a family favorite.

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