Pico de Gallo
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From Paola Then, who grew up in Eagle Pass, Pretty simple.
Ingredients
- tomatoes (4-6 roma tomatoes)
- peppers (typically serrano or jalepeno)
- onion (1 white onion)
- cilantro (half a bunch)
- limes (2-4)
Procedure
- Dice the vegetables, the tomatoes and onions closer to 1/4", and the peppers closer to 1/8". More pepper seeds make it more hot. Squeeze the limes over the top and let sit for a couple hours before serving so the flavors can diffuse a bit.