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Pico de Gallo Recipe

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This recipe for Pico de Gallo is from The Northeast First Friday Club Cookbook, 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!
Category:
Category:
Ingredients:  
Ingredients:  
3 medium Roma tomatoes
1/2 small red onion
1 small jalapeno pepper
juice of 1/2 lime; to taste
1/4 c. chopped cilantro
Kosher salt to taste
Directions:
Directions:
Cut the ends off the tomatoes and then slice in half lengthwise. Under running water, gently run your finger under the membrane to remove the seeds.Cut the tomatoes into small chunks and place in a small mixing bowl.
Finely dice the onion.Toss with the tomato mixture. Finely chop the jalapeno pepper, removing the seeds if you don't like as hot. Toss with tomatoes and onions.Add the lime juice--to taste. Add the cilantro and mix well. Add a generous sprinkling of kosher salt, taste, and add more if desired. Refrigerate at least 30 minutes.
Number Of Servings:
Number Of Servings:
5-10
Preparation Time:
Preparation Time:
10 minutes
Personal Notes:
Personal Notes:
I believe if you left the jalapeno out you would have the salsa served at Chipotle. Some of my family likes it without the jalapeno peppers.

 

 

 

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