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