Pico de Gallo
1 mediumred onion, finely diced
2 smalljalapenos, ribs & seeds removed
4roma tomatoes (use can use green tomatoes also)
1 Tbspchopped cilantro
1/2 tsplime juice, fresh
1/2 tspgranulated garlic or garlic salt
1/2 tspblack pepper
2ears of fresh corn
·pickled carrots, optional
How to Make Pico de Gallo
- Chop your veggies, mix together in bowl & add lemon juice & spices. If you desire more heat than your peppers give you, add a dash of cayanne. Mix together, refrigerate.
- NOTE: I like to use a couple of green tomatoes whenever I can find them, and I prefer to hollow my tomatoes out and use only the outside, I don't like the mushy or juiciness from the centers.
- NOTE: If using fresh corn, cut corn off the cob and add right to the pico, same with pickled carrots.