1/1 Photo of Bek's Famous Pico De Gallo
This started with my sister in law, moved to my mother in law, Sally, of the many other recipes I've posted, and now I've adapted it for my family. I decided a while back to use canned RoTel instead of fresh tomatoes and habaneros as she does, simply because it gave more consistent flavor and heat. Also, the preservaties in the canned version keep it from getting too watery the next day (not that there's often any LEFT the next day once DH sees it in the fridge!) Feel free to sub fresh when tomatoes are in season with the hot peppers of your choice; just watch for mushy tomatoes, though, that can ruin a good batch faster than anything. Most of the ingredients are to taste, so feel free to play with the amounts. I never measure, so these are approximate. Oh, and fresh cilantro is ESSENTIAL!
My Private Note
Units: US | Metric
- 1Make sure tomatoes are drained well.
- 2Combine ingredients in a bowl, cover and refrigerate for about an hour to marry the flavors.
- 3You can eat it right away, though!
- 4If you're using fresh tomatoes and peppers, you'll want to add about 1/4 tsp to 1/2 tsp of salt to taste.
- 5Since i use canned, I don't add any salt.
- 6My favorite chips are blue corn chips - enjoy!
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Nutritional Facts for Bek's Famous Pico De Gallo
Serving Size: 1 (161 g)
Servings Per Recipe: 4
- Amount Per Serving
- % Daily Value
- Calories 34.2
- Calories from Fat 3
- Total Fat 0.3 g
- Saturated Fat 0.0 g
- Cholesterol 0.0 mg
- Sodium 10.0 mg
- Total Carbohydrate 7.5 g
- Dietary Fiber 2.1 g
- Sugars 4.1 g
- Protein 1.6 g