Today’s Recipe: Pico de Gallo

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PICO DE GALLO

PREP TIME: 25 MINUTES
MAKES: 4 CUPS

1 1/2 lbs   Roma tomatoes (about 8-9 tomatoes)
1/2           red onion, peeled and diced (about 1 1/4 cup)
1/3           cup fresh cilantro leaves, minced (about 3 T)
3              garlic cloves, peeled and minced (about 1 T)
1/2           jalapeño, seeded and minced (about 1 T)
1 1/2        T fresh lime juice (about 1 lime)
3/4           t salt

1. Cut tomatoes in half lengthwise and scrape seeds out with a spoon. Dice seeded tomatoes and transfer to a medium bowl (you should have about 2 3/4 cups of diced tomatoes).
2. Add remaining ingredients and mix well. Cover and refrigerate until ready to serve. Serve as a dip for tortilla chips, or enjoy in burritos or tacos.

Gather Ingredients.

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Cut 1 1/2 lbs of Roma tomatoes (about 8-9 tomatoes) in half lengthwise and scrape seeds out with a spoon.

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Dice seeded tomatoes and transfer to a medium bowl (you should have about 2 3/4 cups of diced tomatoes).

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Add 1/2 peeled and diced red onion (about 1 1/4 cups).

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Add 1/3 cup minced fresh cilantro leaves (about 3 T).

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Add 3 peeled and minced garlic cloves (about 1 T).

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Add 1/2 seeded and minced jalapeño (about 1 T).

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Add 1 1/2 T fresh lime juice (about 1 lime).

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Add 3/4 t salt.

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Mix well. Cover and refrigerate until ready to serve. Serve as a dip for tortilla chips, or enjoy in burritos or tacos.

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Leave a comment 3 Comments

  1. Winnie Nielsen says:

    Fresh and healthy and beautiful!

  2. Krista says:

    Oh so yummy! A burrito sounds really good right now with this yummy looking pico de gallo. I love how the orange bowl matches with the fiesta food!

  3. Sharon says:

    I made it today! Just added a pinch of pepper too. Fantastic!

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