El Chico's Salsa Fria

Grimm's Restaurant Tales's Note:

I can't remember if this is a copycat or if I got this from the cook, but I have most of the El Chico recipes from working there and Im almost certain this is authentic. AKA: PICO DE GALLO

• Total Time: 20 mins
• Prep Time: 20 mins
• Cook Time: 0 mins

Ingredients:

Servings: 2

• 3 tablespoons key lime juice
• ½ cup sweet onion , like the texas 1015
• 2 cups very ripe chopped tomatoes
• 3 tablespoons fresh jalapenos , minced
• ½ teaspoon sea salt
• ½ teaspoon fresh pepper
• 2 tablespoons cilantro

Directions:

1. Throw it all in a bowl and let it meet and greet eachother covered for 3 hours or preferably overnight. Don't keep for more then 2 days.
2. Serve as garnish for fajitas, quesadillas, or enjoy with nacho's.

Reviews

[Chef #1343257]

My family loves this stuff! This is the best pico de gallo recipe I have ever used. We eat it instead of salsa most of the time. Great for parties, too.

[Kit_Kat]

Wonderful! For years I have coveted Pico de Gallo when ever I have eaten at Mexican restaurants. This actually delivers the deliscious, fresh, clean taste without over powering the tastes of the individual veetables. This is a must if you have a garden. So easy and so deliscious. I love it with nachos and fajitas, but I also love it by itself with chips. Thanks for sharing.

[Bayhill]

Delicious! This quick and easy pico de gallo is so full of flavor. My store didn't have any key limes, so I had to use regular limes. Also, we love cilantro so I increased the amount to 1/4 cup. I have an overabundance of banana peppers in my garden right now so I threw in a couple of those as well. I served this with chicken tacos and my family loved it. Thank you for sharing this fabulous recipe...it is definitely a keeper!