Pico De Gallo Salsa
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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3large, ripe tomatoes
1medium onion finely chopped
1large jalepeno, seeded and chopped
1green pepper, seeded and chopped
2 Tbspchopped cilantro
2 Tbspground cumin
2 Tbspground coriander
2 Tbsplime juice
3 Tbspminced garlic
2habenero or ghost chile pepppers (optional)
How to Make Pico De Gallo Salsa
- Cut 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.
- After 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.
- Cover and let chill in the refrigerator for at least 30 minutes to allow the flavors to develop before serving.