Pico De Gallo, My Style

PICO DE GALLO, MY STYLE
Recipe Rating:
 1 Rating
Serves: 8
Prep Time:

Ingredients

1 large yellow onion
4 medium limes, juiced, one zested
1 1/2 tsp minced jarred garlic
1 1/2 tsp dried oregano
2-3 Tbsp dried cilantro
1/4 tsp salt
1 can(s) rotel mild tomatoes with green chilies
1 can(s) green chilies
1 can(s) fire-roasted tomatoes
1-2 can(s) petite diced tomatoes

The Cook

Julie Peters Recipe
Lightly Salted
Elkhart, IA (pop. 683)
tigercat39
Member Since Sep 2011
Julie's notes for this recipe:
My nephew's first wife gave me the original recipe from her Grandmother in Mexico. I modified it for my own taste. First time I took it to my friends home I had to make it 3 more times because it went over so well. Now almost every gathering we have I must take it or I hear, "Where's the salsa?" Hope you enjoy my version.
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Directions

1
Dice the onion and put into a large non-metallic bowl. Zest one lime before juicing all four, including what pulp you can. The juice should cover the onion. If not, add some bottled juice. Let sit for 10 minutes to slightly "cook" the onion to remove the harsh bite.
2
Add garlic, salt, and herbs to the onions. Blend together. Add the Rotel tomatoes. Before adding the green chilies chop into smaller pieces. Continue to add tomatoes until you have the consistency you prefer.
3
Taste and add more lime juice, or cilantro if you prefer.
You could also change the consistency by adding a can of crushed tomatoes.
Serve with tortilla chips. I prefer the Scoops. Enjoy!
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