Best Pico De Gallo Recipe EVER!
Perfect, blend of fresh vegetables, spicy jalapenos, and zesty lime juice. Perfect accompaniment to any Mexican dish.
Servings Prep Time
4-6people 20 minutes
Passive Time
2 hours
Servings Prep Time
4-6people 20 minutes
Passive Time
2 hours
Ingredients
Instructions
  1. Dice tomatoes and onions put them into a large bowl, chop cilantro into pieces near the size of the tomatoes and onions add to the bowl.
  2. This next step is where you determine the heat of your Pico, by adjusting the amount of jalapeno seeds that you add. If you want little to no heat, rid all of your jalapenos of their seeds. This is most easily done by cutting the jalapenos lengthwise, then use a spoon to scrape the seedpod out easily without getting the oils on your skin. If you want a mild heat, leave in the seeds of one jalapeno when you’re dicing them.
  3. Add the chopped garlic, salt and pepper. Cut the lime in half, and squeeze both halves over the pico. Stir to mix everything together well and enjoy! It has a two-day shelf about two days, just check before serving after, if the tomatoes are looking slimy and the cilantro is wilted, toss it and make up a new batch.
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