If you live in Texas, you know pico de gallo. Even if you can’t cook, I assure you, you will be able to create this for your next gathering. Add some chips and you are set. I am all about making things that are not complicated. I recommend you wear some non-latex gloves for handling the chopped peppers.
Ingredients
- 3 Ripe tomatoes
- 3 Jalapeños
- 1 Onion
- 1 bunch Cilantro Optional
- 1 Serrano Pepper
- 2 Cloves of Garlic Pressed or minced
- 1 Lime Juiced
- ½ Lemon Juiced
- Pinch Salt
- Black pepper to taste
Instructions
- Ok, once you have all of the beautiful produce rinsed and ready, it’s time to get to work chopping!Chop up those beautiful tomatoes, toss them in a large bowl. Slice up the onion, toss chopped onion into same bowl with tomatoes. Chop up the jalapeños, if you can’t handle heat take the seeds out but seriously the seeds are what make jalapenos what they are… , chop up the serrano, if you can’t handle the heat you can leave the serrano seeds out. Toss your peppers into the bowl with tomatoes and onion. Do a rough chop on your cilantro and mince your garlic, you can also just press it since we are not cooking it and it will be fine. Put cilantro and garlic into the bowl with everything else. Once everything is in the bowl, add the lime and lemon juice, a pinch of salt and pepper, you can add more to taste.
- Using two big spoons toss the pico de gallo to get that lime/lemon everywhere and refrigerate. You can eat immediately but the flavors will be so much better the longer you refrigerate. I tend to make pico de gallo in the morning and serve for dinner.
For more detailed instructions head over to lifeofthekitchen.com
