how to make a Pico De Gallo Recipe?


1 cup finely chopped white onion (about 1 small onion) 1 medium jalapeño or serrano pepper, ribs and seeds removed, finely chopped (decrease or omit if sensitive to spice, or add another if you love heat) ¼ cup lime juice ¾ teaspoon fine sea salt, more to taste

1 ½ pounds ripe red tomatoes (about 8 small or 4 large), chopped ½ cup finely chopped fresh cilantro (about 1 bunch)


Combine the chopped onion, jalapeo, lime juice, and salt in a medium serving bowl. While you chop the tomatoes and cilantro, let it marinade for about 5 minutes.

Stir together the chopped tomatoes and cilantro in a mixing basin. If the flavors aren’t just right, season with extra salt.
Allow the mixture to marinade in the refrigerator for 15 minutes or several hours for the greatest flavor.

To prevent transferring too much watery tomato liquid with your pico, serve as a dip or with a slotted spoon or broad serving fork. Pico de gallo can be kept in the refrigerator for up to 4 days if covered.

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