Being born and raised in Texas, we go through a lot of Pico, not just on Tex-Mex food. I will make it to serve when we BBQ, bake fresh fish or anything else that I want to serve a bit of freshness with a kick.
The secret of the heat lays in how you prepare the peppers. Always use gloves. For less heat. Use a spoon to scrape out all of the seeds and veins. If you like your food hot. Just cut the peppers up, leaving the seeds. .
serves2 1/2 cups
prep time20 Min
tomatoes, seeded and finely diced
yellow onions, finely diced
jalapeño peppers, seeded and finely chopped
fresh cilantro, finely chopped, leaves & stems
fresh lime juice
salt and pepper
How To Make
After chopping all ingredients, place in a large serving bowl. Add lime juice, salt and pepper. Stir well, mixing all ingredients.
Allow Pico de Gallo to stand at room temperature for 1-2 hours before serving. This allows the favors to merry.
Refrigerate for 1-2 days.
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