pico de gallo salsa
Nice dipping salsa for with chips. Great for snacking with the Super Bowl! My hubby and I like ours with the super hot peppers, but I realize not everybody likes super hot food so I made that ingredient optional. It is easy to alter the spice amounts in this recipe to match your particular taste. During the summer months when I have an excess amount of fresh produce from my gardens, I will put this salsa in a container and freeze it.
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prep time
40 Min
cook time
30 Min
method
No-Cook or Other
yield
Ingredients
- 3 - large, ripe tomatoes
- 1 - medium onion finely chopped
- 1 - large jalepeno, seeded and chopped
- 1 - green pepper, seeded and chopped
- 2 tablespoons chopped cilantro
- 2 tablespoons ground cumin
- 2 tablespoons ground coriander
- 2 tablespoons lime juice
- 3 tablespoons minced garlic
- 2 - habenero or ghost chile pepppers (optional)
How To Make pico de gallo salsa
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Step 1Cut the tomatoes in half and scoop out the seeds, then dice the flesh. Place the diced flesh in a colander and let any excess moisture drain.
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Step 2After draining the excess moisture from the tomatoes, add the chopped onion, chopped peppers, cilantro, cumin, coriander and lime juice. Season with salt and pepper to taste.
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Step 3Cover and let chill in the refrigerator for at least 30 minutes to allow the flavors to develop before serving.
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