pico de ag gallo

Name: Pico de ag Gallo
Prep time: 20 min
Yield: 2
Cuisine: Mexican
Ingredients: 4 large tomatoes, seeded and finely diced; 1/2 medium yellow onions, finely diced; 1 large jalapeño peppers, seeded and finely chopped; 2 tablespoon(s) fresh cilantro, finely chopped, leaves & stems; 2 tablespoon(s) fresh lime juice; - salt and pepper

(1 RATING)

63 Pinches 1 Photo

Leslie Speed Dutton

Franklin, TX

Updated on May 4, 2013

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. .

Rate

A bowl of Pico de Gallo adds a bit of freshness with a kick to just about any meal.

prep time 20 Min

cook time

method Food Processor

yield 2 1/2 cups

Ingredients

4 large tomatoes, seeded and finely diced
1/2 medium yellow onions, finely diced
1 large jalapeño peppers, seeded and finely chopped
2 tablespoons fresh cilantro, finely chopped, leaves & stems
2 tablespoons fresh lime juice
- salt and pepper

How To Make pico de ag gallo

Step 1

After chopping all ingredients, place in a large serving bowl. Add lime juice, salt and pepper. Stir well, mixing all ingredients.

Step 2

Allow Pico de Gallo to stand at room temperature for 1-2 hours before serving. This allows the favors to merry.
Step 3

Refrigerate for 1-2 days.
Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!

Discover More

Comment & Reviews

Just A Pinch Sweepstakes