Pico De Gallo

Pico De Gallo

I started making my own Pico De Gallo when it got too expensive at the stores and the portions were smaller and smaller.  So I was pleasantly surprised how easy it was to make.  I also like how you can make Pico De Gallo mild, medium or hot, depending on the amount of peppers you add.  So depending on the audience, make various heat levels any time you want.

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Pico De Gallo goes great with all types of Mexican food.  It can be eaten by itself or as a topping or as an accompaniment to a dip or on top of melted cheddar dishes.  Try Pico on burgers or on a fresh salad.  The options are endless!

 

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For another great Mexican Food idea, try my Chicken and Cream Cheese Taquitos here:  https://majorgates.com/recipes/best-chicken-and-cream-cheese-taquitos/

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For more delicious recipes, visit my Recipes section here:  https://majorgates.com/category/recipes/

Easy Recipes

 

Ingredients

Makes about 2 cups of Pico De Gallo.

  • 4 large Roma tomatoes
  • 1/2 small white, yellow or red onion
  • 3 Tablespoons of Lime juice
  • 1-2 Jalapenos
  • 1/4 cup chopped Cilantro
  • 1/2 of a Serrano Pepper (optional)
  • Salt to taste but start with 1 teaspoon
  • 1 Tablespoon of red wine vinegar

 

Supplies

  • Sharp Knife
  • Cutting Board
  • Mini Chopper
  • Measuring Spoons
  • Mixing Bowl with lid

 

Directions For Pico De Gallo

  • Chop all ingredients and stir together.  To make it easier, I chop the cilantro in the mini chopper. Then I chop of the tomatoes, onions and peppers into small pieces on the cutting board with a sharp knife.

Chopped cilantro

Pico de gallo

 

  • Stir together and then add in the salt, vinegar and lime juice.

Pico de gallo

  • Chill at least 30 minutes, but ideally 2 hours.  The Pico de Gallo is ready to serve.  It will store in the refrigerator for up to 3 days in an air tight container.

Pico de gallo

 

For another great recipe, try my Charro Beans here:  https://majorgates.com/recipes/charro-beans/

Charro Beans

 

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