Pico de Gallo
5 plum tomatoes
2 jalapenos
1/4- 1/2 small red onion
1 lime
cilantro
kosher salt, to taste
2 jalapenos
1/4- 1/2 small red onion
1 lime
cilantro
kosher salt, to taste
Directions: Dice tomatoes, onion and jalapenos in a very small dice. (Remove seeds from jalapenos for less heat) Place all the chopped veggies in a medium bowl. Add in some fresh, chopped cilantro (as much as you prefer). Stir all together and then squeeze in the juice of one lime. Add a sprinkling of kosher salt and stir to combine. Cover and refrigerate until ready to use.
Source: The Pioneer Woman
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