Mexican Take-Out Pico De Gallo
photo by BakinBaby
- Ready In:
- 50mins
- Ingredients:
- 7
- Yields:
-
2 cups
ingredients
- 1 lb ripe tomatoes, seeded and chopped
- 1⁄2 medium red onions (1/2 cup) or 1/2 medium white onion, chopped (1/2 cup)
- 1⁄4 cup chopped fresh cilantro
- 2 tablespoons fresh lime juice
- 1 garlic clove, minced
- 1 serrano chili, minced (1 tablespoon)
- salt
directions
- Combine all the ingredients in a medium bowl and toss to blend well.
- Season with salt to taste.
- Let stand at room temperature for at least 30 minutes to allow the flavors to develop.
- Tip: This salsa is much better when all the ingredients are chopped with a knife as opposed to a food processor.
- The food processor turns everything into a uniform pink mass.
- Make ahead: This salsa can be made up to 1 hour ahead.
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RECIPE SUBMITTED BY
TxGriffLover
Fort Worth, TX
I'm a graphic artist, living in beautiful Fort Worth, TX. Next to my love of music, cooking and trying new recipes, I am involved in animal rescue. I currently have 2 rescued Brussels Griffons, 2 foster Griffs and 3 funny parrots. I maintain a store on Cafe Press to raise funds to pay for vet bills for our rescued Brussels Griffons. Please visit our store at http://cafepress.com/griffy_rescue
or our main rescue site at http://brusselsgriffonrescue.org
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