Pico de Gallo
1 can(s)(28 oz) petite diced tomatoe
3 - 4 largejalapeno peppers, finely diced (remove seed to help remove some of the heat)
1/2 mediumdiced onion
1 tspminced garlic
1 Tbspchopped cilantro
1 - 2limes, juiced
How to Make Pico de Gallo
- Combine all ingredients in a medium below and stir to combine.
- Use the one end of an empty can to crush the ingredients to product juice.
- I keep an empty, small tomato sauce can (both ends cut out) and washed for this purpose; or you can use a mortar and pastel (molcajete).