Pico de ag Gallo
Leslie Speed Dutton
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. .
4 largetomatoes, seeded and finely diced
1/2 mediumyellow onions, finely diced
1 largejalapeño peppers, seeded and finely chopped
2 Tbspfresh cilantro, finely chopped, leaves & stems
2 Tbspfresh lime juice
·salt and pepper
How to Make Pico de ag Gallo
- 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.