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Pico De Gallo

(1 review)
recipe
  • Time: 2 hours

Ingredients

Directions

  1. Cut Roma Tomatoes into 1/4ths lenghtwise. Scoop out seeds, ribs, and juice. Diced tomatoes 1/4 " in size and add to large mixing bowl.
  2. Dice onion no larger than tomatoes and add to bowl.
  3. Diced peppers and add to bowl. The larger the jalapeno the hotter it will be so chop the jalapeno smaller to keep the heat down.
  4. Remove leaves from cilantro and rinse. Finely chop leaves and add to bowl.
  5. Roll a lime on the counter top. Cut lime in half and squeeze juice into bowl. Combine all ingredients and refrigerate for a few hours to allow the flavors to come together.