Pico De Gallo, My Style
★★★★★ 1 vote5
1 largeyellow onion
4 mediumlimes, juiced, one zested
1 1/2 tspminced jarred garlic
1 1/2 tspdried oregano
2-3 Tbspdried cilantro
1 can(s)rotel mild tomatoes with green chilies
1 can(s)green chilies
1 can(s)fire-roasted tomatoes
1-2 can(s)petite diced tomatoes
How to Make Pico De Gallo, My Style
- Dice the onion and put into a large non-metallic bowl. Zest one lime before juicing all four, including what pulp you can. The juice should cover the onion. If not, add some bottled juice. Let sit for 10 minutes to slightly "cook" the onion to remove the harsh bite.
- Add garlic, salt, and herbs to the onions. Blend together. Add the Rotel tomatoes. Before adding the green chilies chop into smaller pieces. Continue to add tomatoes until you have the consistency you prefer.
- Taste and add more lime juice, or cilantro if you prefer.
You could also change the consistency by adding a can of crushed tomatoes.
Serve with tortilla chips. I prefer the Scoops. Enjoy!