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Pico de Gallo Recipe

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This recipe for Pico de Gallo, by , is from The Swartz Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Contributor:  
Contributor:  
Linda Lievens
Category:
Category:
Ingredients:  
Ingredients:  
4 green onions
1 medium sized white onion
2 T. cilantro
1 T. jalapeno peppers
3 big tomatoes
1/2 tsp. garlic powder
1 small clove garlic
1/2 to 1 tsp. salt
1/2 tsp. pepper
1/4 tsp. cumin
1/4 lime
Optional:
1 can Rotel
1 or 2 T. sour cream
Directions:
Directions:
Chop fine all the vegetables. So it is still a little chunky, put only half the tomatoes and onions and all cilantro in food processer - slightly. Then mix together with rest of veggies and seasonings. Add Rotel if you want it spicier or to stretch amount. Add sour cream for a creamy dip. Chill for at least 2 hours. Best if sits overnight. Serve along with tacos, fajitas, or alone as dip with tortilla chips. Will last up to a week.
Personal Notes:
Personal Notes:
This is popular with mexican food in Texas and is lo-cal and can be served with mexican food or alone as a dip.

 

 

 

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