Pico de ag Gallo

★★★★★ 1 Review
leslieann1968 avatar
By Leslie Speed Dutton
from Franklin, TX

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. .

serves 2 1/2 cups
prep time 20 Min
method Food Processor

Ingredients

  • 4 lg
    tomatoes, seeded and finely diced
  • 1/2 md
    yellow onions, finely diced
  • 1 lg
    jalapeño peppers, seeded and finely chopped
  • 2 Tbsp
    fresh cilantro, finely chopped, leaves & stems
  • 2 Tbsp
    fresh lime juice
  • salt and pepper
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How To Make

  • 1
    After chopping all ingredients, place in a large serving bowl. Add lime juice, salt and pepper. Stir well, mixing all ingredients.
  • 2
    Allow Pico de Gallo to stand at room temperature for 1-2 hours before serving. This allows the favors to merry.
  • 3
    Refrigerate for 1-2 days.
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