Mexican recipes
Pico de gallo
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5 min
Serves 6 - 8
Mexican
Ingredients
- 2 cup diced ripe red tomatoes 480 ml diced ripe red tomatoes
- 1 tbsp minced garlic 15 ml minced garlic
- 1/4 cup diced white onion 60 ml diced white onion
- 1/4 cup chopped cilantro 60 ml chopped cilantro
- 2 jalapenos (stems and seeds removed) diced 2 jalapenos (stems and seeds removed) diced
- Juice from 2 limes Juice from 2 limes
- 1/2 tbsp olive oil 7.4 ml olive oil
- Salt to taste Salt to taste
Method
Mix all the ingredients, cover with plastic wrap and refrigerate for at least half an hour. Use as soon as possible for best flavor, refrigerate for up to 24 hours.
The salsa may get juicy if refrigerated overnight. In that case, drain as much of the juice as possible and serve.
Makes 2 cups of pico de gallo
The salsa may get juicy if refrigerated overnight. In that case, drain as much of the juice as possible and serve.
Makes 2 cups of pico de gallo
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