Pico de Gallo

  • Yellow or red onion
  • Roma tomatoes
  • Cilantro
  • Jalapenos (1-2)
  • Lime Salt
  1. Dice onion (finer) then an equal amount of tomatoes and cilantro (again fine)
  2. Slice 1-2 jalapenos in half, then scoop out seeds and most of the white membranes unless you want things spicy
  3. Finely chop jalapenos
  4. Combine all four finely chopped ingredients and squeeze 1/2 lime juice over all
  5. Sprinkle with salt and taste test
Only keeps ~24 hours since sugars will start to break things down into a soupy mess

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