05
Feb
EP 15: Pico de Gallo
Pico de Gallo
Serves: 6-8
Difficulty: Easy
Prep time: 5-8 minutes
Chips and dips!
1 medium onion, diced
1 large tomato (or 3-4 Roma tomatoes), diced
1 rib celery, diced small
1 jalapeño, diced small (adjust depending on desired heat level)
¼ cup chopped cilantro
juice of one lime (or 3-4 key limes)
1 tsp salt (or to taste)
Combine all ingredients and enjoy!
Notes:
Add a few spoonfuls to freshly mashed avocado for delicious guacamole.
I’m so glad you made this! I make this twice a week so I always have it in the fridge. It’s great just for chips and dip, but I also use it in burritos, on baked potatoes, on triscuits, and as a garnish with steamed vegetables. My recipe is the same except that I don’t use celery, and I just throw all the ingredients in my food processor and process for a few seconds. Yummy!
March 5th, 2008 at 12:34 pm