pico de gallo wisconsin style
What people in the upper Midwest consider hot, as in spicy, is considered mild in the Southwest. So consider what your heat tolerance is and use the jalapeños accordingly! In fact, I've made this with no jalapeño at all for some of my friends with more delicate palates!
prep time
20 Min
cook time
method
No-Cook or Other
yield
2 cup(s)
Ingredients
- 1/2 cup finely chopped onion, white, yellow, or red
- 1-4 teaspoon finely minced jalapeno peppers, seeds and membrane removed
- 2-3 tablespoons lime juice
- 1/2 teaspoon salt, to taste
- 3/4 pound ripe tomatoes (Roma work well)
- 1/4 cup minced cilantro (about 1/2 bunch - although bunches seem smaller this year than previously!)
How To Make pico de gallo wisconsin style
-
Step 1Combine the onion, jalapeño, lime juice and salt in a serving bowl. Let it marinate for while you chop the tomatoes and cilantro.
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Step 2Add chopped tomatoes and cilantro to the onion mixture. Add the salt, taste and adjust if necessary.
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Step 3This is best eaten the day you make it, but it will keep a few days in the fridge.
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Step 4NOTES: - Parsley can be used instead of cilantro for those who don't like it. - You may squeeze some of the juice/seeds out of the tomatoes if they seem super juicy. - If you're not sure about heat, start with the lesser amount of jalapeno - or skip it entirely.
- 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
Culture:
Mexican
Category:
Salsas
Keyword:
#pico
Keyword:
#Pico de Gallo
Keyword:
#salsa
Ingredient:
Fruit
Method:
No-Cook or Other
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