Prep 5 mins
Cook 0 mins
There are a number of Pico de Gallo recipes here on Zaar, but, I believe, not one just like this one, which comes from the 2004 Healthy Latino-Recipes Made with Love.
- 1 lb tomatoes, ripe, chopped
- 1 1⁄2 cups onions, chopped
- 1⁄3 cup fresh cilantro, chopped
- 2 jalapeno peppers, seeds removed, chopped (or 1/2 to 3 peppers!)
- 2 tablespoons lime juice
- 2 garlic cloves, minced
- 1⁄4 teaspoon salt
- Combine all ingredients in medium bowl with a cover.
- Serve immediately, using to season a meal or with tortilla chips, OR cover & refrigerate up to 3 days.
I am so glad I found this recipe! I have found that I use two large tomatoes (which end up weighing over 1lb), a small onion (which ends up only being about 3/4 cup cut up small), two large jalapeno peppers (which are about 1/2 cup cut up), the cilantro, garlic, and salt as directed, but only 2 tsp instead of Tbsp of lime juice. This makes for a SPICY salsa, but my family loves it! This along with the Mexican Rice (Recipe 117892, sorry I don't know how to add links) have become regulars for Mexican night at my house! (Sometimes I wish I hadn't found them because I don't get to order Mexican out anymore; my family thinks they are better then the take out we used to get!) For me this recipe actually takes more like 20-30 minutes to prepare. I am a slow cook with three small kids, but I can't imagine it only taking 5 including washing and seeding everything. And one word of caution: wear food prep gloves when you make it if you can! The first two times I made this my hands felt like they were on fire all night!
This is very good! I liked it better after letting it sit for a couple of hours. Loved the colors. Made for Holiday Tag....thanks for sharing!
We love pico do gallo and this did not disappoint. We had jalapenos on the side because of personal taste. Made for Zaar Stars.