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Pico De Gallo

From Dothan, Alabama

<p>Fresh seasonal tomatoes, jalapeño peppers, onions, cilantro make this starter perfect on a hot day as a summer snack or entire meal with tortilla chips. Also, can be used in a number of dishes: tacos, quesadillas , eggs, chicken or beans.</p> <p>Equal amounts of tomatoes, jalapeños, onions and cilantro is the secret to what makes pico de gallo work.</p>
Source: The Pioneer Woman Cooks (Entered by Amanda Mueller)
Serves: 4-6

1 Cup Yellow or red onions, diced
1 Cup Tomatoes, Roma , diced
2 Each Jalapeños, diced
1 Cup Cilantro, chopped fine
1/2 Each Lime, juice
1 Tsp Salt, to taste

Step by Step Instructions
  1. Dice onions fine
  2. Dice equal amount of tomatoes
  3. Chop equal amount of Cilantro
  4. Slice 1 or 2 jalapeños in half. With a spoon scoop out seeds. For spiciness, leave in some of the white membrane.
  5. Dice up jalapeños very fine.
  6. Combine all four ingredients (equal amounts) in a bowl.
  7. Slice a lime in half and squeeze juice from half a lime into the bowl.
  8. Sprinkle with salt and stir together until combined. Taste pico de gallo to adjust seasonings, adding salt or jalapeños if needed.
  9. It's best to make pico de gallo the same day you want to serve it.