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Pico de Gallo Recipe

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This recipe for Pico de Gallo is from The Wright 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!
Category:
Category:
Ingredients:  
Ingredients:  
4 sm tomatoes, diced (about 1 1/2 cps)
1/2 sm sweet onion, diced (about 1/2 cp)
1 jalapeno, cleaned and diced
Sm bundle of cilantro, chopped fine (about 3/4 - 1 cp)
1/2 tsp cumin
2 Tbls lime juice
Salt
Pepper
Directions:
Directions:
The measurements above are estimates. Chop everything up fairly small and combine it in a small bowl. Salt & pepper to taste. Stir and let it sit awhile to combine those flavors.

TIP: Avoid handling the cut edges of the jalapeno. Cut it in half and carefully hold on to the outer part scoop out the inner seeds and ribs with a teaspoon. Cut it and place it in a food chopper and dice fine. I use my Pampered Chef hand chopper and it's awesome.

If you have to cut the jalapeno by hand wear gloves and breath lightly. The fumes always make me cough terribly. But if you get the pepper oil on your fingers and then touch your eyes or nose you will be hating life for a while. Washing your hands does NOT remove all of the oils.
Personal Notes:
Personal Notes:
IN HONOR OF NATIONAL TACO DAY 2017

 

 

 

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